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초록· 키워드
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In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70 o C for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm 2 and 31.98 kg/ cm 2 , respectively. This information will be useful for manufacturers in the production of dried sweet potato slices. These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.
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참고문헌 (28)
참고문헌 신청
안지홍 / 2013 / Slowly Digestible Sweetpotato Flour: Preparation by Heat-moisture Treatment and Characterization of Physicochemical Properties / Food Science and Biotechnology 22(2):383~391
Akpinar EK / 2003 / Modeling and experimental study on drying of apple slices in a convective cyclone dryer / J. Food Process Eng 26:515~541
Bondaruk J / 2007 / Effect of drying conditions on the quality of vacuum-microwave dried potato cubes / J. Food Eng 81:306~312
Chen Z / 2003 / Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes / J. Food Sci 68:431~437
Guo K / 2019 / Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes / Food hydrocolloids 89:829~836
Akpinar EK / 2003 / Modeling and experimental study on drying of apple slices in a convective cyclone dryer / J. Food Process Eng 26:515~541
Bondaruk J / 2007 / Effect of drying conditions on the quality of vacuum-microwave dried potato cubes / J. Food Eng 81:306~312
Chen Z / 2003 / Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes / J. Food Sci 68:431~437
Guo K / 2019 / Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes / Food hydrocolloids 89:829~836
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