EFFECT OF PRE-PROCESSING STORAGE CONDITIONS ON THE COMPOSITION, MICROSTRUCTURE AND ACCEPTANCE OF SWEET POTATO PATTIES.

Author(s) : WALTER W. M. Jr, HOOVER M. W.

Type of article: Article

Summary

SWEET POTATOES WERE PROCESSED INTO FROZEN PATTIES AT HARVEST, AFTER CURING 1 WEEK, AND AFTER CURING AND STORING UP TO 26 WEEKS. SUGAR, STARCH, AND PECTIN CONTENTS WERE DETERMINED ON RAW ROOTS, COOKED SLICES, AND FINISHED PATTIES. THE STARCH CONTENT AFTER COOKING WAS CORRELATED WITH CONSUMER ACCEPTANCE. SCANNING ELECTRON MICROSCOPY SHOWED THAT IN THE COOKED, PUREED SWEET POTATOES MOST OF THE CELLS HAD BEEN RUPTURED AND THAT THE PATTY WAS HELD TOGETHER BY AN AMORPHOUS MATRIX CONSISTING OF ADDED INGREDIENTS AND SPILLED CELLULAR CONTENTS.

Details

Original title: EFFECT OF PRE-PROCESSING STORAGE CONDITIONS ON THE COMPOSITION, MICROSTRUCTURE AND ACCEPTANCE OF SWEET POTATO PATTIES.
Record ID : 1985-1529
Languages: English
Publication date: 1984
Source: Source: J. Food Sci.
vol. 49; n. 5; 1984.09-10; 1258-1261; 6 fig.; 2 tabl.; 9 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Prepared food; Organoleptic property; Sweet potato; Cooking; Freezing