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http://dx.doi.org/10.3746/jkfn.2013.42.3.403

Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed  

Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University)
Li, Meishan (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University)
Woo, Koan Sik (Dept. of Functional Crop, National Institute of Crop Science)
Sin, Hyun Man (Dept. Crop Science, Chungbuk Agricultural Research and Extension Service)
Kim, Hong Sig (Dept. Crop Science, Chungbuk National University)
Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.3, 2013 , pp. 403-409 More about this Journal
Abstract
We investigated the quality characteristics of sweet potatoes [Shinyulmi (SM), Yeonhwangmi (HM) and Yunmi (YM) variety] baked and subsequently freeze thawed. Baking was performed with a far infrared radiation oven at $250^{\circ}C$ for 40 minutes. Baked sweet potatoes were frozen at $-18^{\circ}C$ for 30 days, and thawed by a microwave oven for 3 minutes. The crude fat and protein content of HM were higher than the SM and YM varieties. Total sugar, reducing sugar, and free sugar content were increased after baking. Lightness, redness, and yellowness, as well as content of ${\beta}$-carotene, decreased after baking and freeze-thawing. Hardness, gumminess, and cohesiveness decreased during thawing after freezing, except for the YM variety. In a sensory evaluation, appearance, flavor, sweetness and overall acceptance were higher from baking and freeze-thawing the SM variety, instead of the HM and YM variety. From the results, the SM variety is preferred for the production of baked sweet potatoes.
Keywords
sweet potato; far-infrared radiation; baking; thawing after freezing; quality characteristics;
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Times Cited By KSCI : 14  (Citation Analysis)
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