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CHEMICAL, PHYSICAL AND SENSORY STABILITIES OF PREBAKED FROZEN SWEET POTATOES.

Author(s) : WU J. Q., SCHWARTZ S. J., CARROLL D. E.

Type of article: Article

Summary

CURED, UNCURED AND STORED (1 AND 3 MONTHS) SWEET POTATO ROOTS WERE BAKED, FROZEN AND STORED AT 250 K (-23 DEG C). SENSORY SCORES, COLOUR, INSTRUMENTAL TEXTURE PROFILE, SUGARS, BETA-CAROTENE, VITAMIN C, ALCOHOL INSOLUBLE SOLIDS AND MOISTURE CONTENTS WERE DETERMINED AFTER 0, 1, 3, 6 AND 9 MONTHS FROZEN STORAGE. BAKED FROZEN SWEET POTATOES FROM ALL TREATMENTS WERE STABLE DURING 6 MONTHS FROZEN STORAGE, WITH EXCEPTION OF VITAMIN C, WHICH DECREASED BY ABOUT 50 % DURING THE FIRST MONTH. SURFACE RESPONSE ANALYSIS SHOWED SENSORY SCORES FOR THE PREBAKED SWEET POTATOES WERE VERY ACCEPTABLE, PARTICULARLY IN THE REGION WITH 1-2 MONTHS FRESH STORAGE OF ROOTS PRIOR TO FREEZING AND FOLLOWED BY 1-6 MONTHS FROZEN STORAGE.

Details

  • Original title: CHEMICAL, PHYSICAL AND SENSORY STABILITIES OF PREBAKED FROZEN SWEET POTATOES.
  • Record ID : 1992-0664
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 3
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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