Journal ArticleDOI
Processing and quality evaluation of sweet potato chips.
M. A. Akpapunam,D A Abiante +1 more
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TLDR
A study was conducted to develop a process for producing sweet potato chips that resulted in about 26 to 76% decrease in the ascorbic acid content of the chips and significant changes also occurred in the total and reducing sugars of the chip following partial dehydration.Abstract:
A study was conducted to develop a process for producing sweet potato chips. Sweet potato tubers sliced to 0.5 by 0.5 cm size were dehydrated at 70 degrees C for various times (0, 90, 105, 120, 135, 150, 165 min). Determination of the moisture content of the dehydrated chips and sensory evaluation of the dehydrated and fried chips were carried out to establish optimum dehydration time and moisture which corresponded to optimum quality. Blanching the slices in water and 1% sodium metabisulfite solution respectively prior to the dehydration significantly (P greater than 0.05) improved the color and general acceptability of the chips over those immersed in water. The process development resulted in about 26 to 76% decrease in the ascorbic acid content of the chips. Significant changes also occurred in the total and reducing sugars of the chip following partial dehydration.read more
Citations
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Journal ArticleDOI
Modelling of air drying of fresh and blanched sweet potato slices
TL;DR: In this paper, the effects of blanching, drying temperatures (50-80 °C) and thickness (5, 10 and 15 mm) on drying characteristics of sweet potato slices were investigated.
Journal ArticleDOI
Thermodynamic properties of sweetpotato
TL;DR: In this paper, the equilibrium moisture sorption isotherms of sweetpotato at temperatures of 5-50°C and moisture content range of 8-30% (d.b.) were determined by means of a water activity meter.
Journal ArticleDOI
Post-Harvest Processing and Utilization of Sweet Potato: A Review
TL;DR: This review outlines the post-harvest processing practices and utilization of sweet potato, and the present status of the sweet potato industry, processes, products, and machines.
Journal ArticleDOI
Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour
TL;DR: Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid, and the possibilities of using N SP flour in food systems as gelling agent, fat replacer, and thickeners are shown.
Journal ArticleDOI
Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes
TL;DR: In this article, the authors compared superheated (saturated) steam cooking with traditional roasting, and found that the degree of gelatinisation could reach as high as 95% with only 140°C super-heated steam, while roasting required temperatures up to 240°C.
References
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Principles and procedures of statistics: McGraw-Hill Book Company, Inc. New York Toronto London.
Rgd Steel,J. H. Torrie +1 more
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