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Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose  

Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
Son, Sook-Mee (Department of Food Science and Nutrition, The Catholic University of Korea)
Oh, Myung-Suk (Department of Food Science and Nutrition, The Catholic University of Korea)
Publication Information
Food Science and Biotechnology / v.14, no.5, 2005 , pp. 661-666 More about this Journal
Abstract
The specific objectives of this study were to dry yam chips using microwave vacuum drying, freeze drying and hot air drying, then to coat the dried yam chips with ascorbic acid cocrystallized sucrose, and finally to compare the quality of yam chip snack foods with respect to drying and coating characteristics. The microwave vacuum dried sample showed the highest drying rates and much less surface damage than the hot air dried one did. The shape and color of the microwave vacuum dried/coated sample were allocated between those of the freeze dried/coated sample and the hot air dried/coated sample. The freeze dried/coated sample scored excessively low in organoleptic hardness and chewiness to be suitable as a snack. The hot air dried/coated sample was too deep in color, wrinkled, excessively high in organoleptic hardness and chewiness, and excessively low in mouthfeeling. Therefore, the microwave vacuum dried/coated sample presented the best overall attributes as a snack, with respect to organoleptic characteristics, shape, color, and drying rates.
Keywords
yam; microwave vacuum dying; cocrystallized sucrose; organoleptic characteristics; freeze drying; hot air drying;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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