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http://dx.doi.org/10.9799/ksfan.2012.25.1.050

Effects of Soft Steam Treatments on Quality Characteristics of Potatoes  

Cheigh, Chan-Ick (Dept. of Food Science and Engineering, Ewha Womans University)
Lee, Jin-Hee (Dept. of Food Science and Engineering, Ewha Womans University)
Chung, Myong-Soo (Dept. of Food Science and Engineering, Ewha Womans University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.1, 2012 , pp. 50-56 More about this Journal
Abstract
This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.
Keywords
potatoes; soft steaming treatment; color; moisture; texture; ascorbic acid;
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Times Cited By KSCI : 5  (Citation Analysis)
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