ShareCHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF A SWEET POTATO FRENCH-FRY TYPE PRODUCT DURING FROZEN STORAGE.
Author(s) : SCHWARTZ S. J.
Type of article: Article
Summary
CHEMICAL, PHYSICAL, AND SENSORY PROPERTIES OF A SWEET POTATO FRENCH-FRY TYPE PRODUCT WERE DETERMINED AFTER 0, 3, 6, 9, AND 12 MONTHS FROZEN STORAGE. ANALYSES INCLUDED MEASUREMENTS OF DRY MATTER, SUGARS, ALCOHOL INSOLUBLE SOLIDS, CAROTENE, VITAMIN C, COLOUR, TEXTURE AND SENSORY PANEL SCORES. FEW CHANGES WERE OBSERVED EXCEPT FOR AN APPRECIABLE LOSS (58%) IN VITAMIN C AND AN APPARENT INCREASE IN CAROTENE (27%). A PARTIAL DRYING TREATMENT BEFORE FREEZING INCREASED THE RATE OF ASCORBIC ACID LOSS.
Details
- Original title: CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF A SWEET POTATO FRENCH-FRY TYPE PRODUCT DURING FROZEN STORAGE.
- Record ID : 1988-0172
- Languages: English
- Publication date: 1987
- Source: Source: J. Food Sci.
vol. 52; n. 3; 1987.05-06; 617-619; 633; 1 fig.; 4 tabl.; 15 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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CHEMICAL, PHYSICAL AND SENSORY STABILITIES OF P...
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