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KMID : 1007519940030010010
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Food Science and Biotechnology
1994 Volume.3 No. 1 p.10 ~ p.13
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Structure of Sweetpotatoes as Affected by Different Cooking Methods
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Kum Jun-Seok
Juan L. Silva
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Abstract
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The microstructure of whole peeled cured (held at 30℃ and 85∼90% RH for 7 days after harvest) sweetpotato ´Centennial´, cooked by microwave heating (MW), conventional oven (BK), microwave heating/baking(NWBK), and microwave heating/holding/microwave heating (MWHO) processes was studied. The BK converted starch into sugars while the MW cooking converted little of the starch into sugars. A MWHO treatment of cured sweetpotatoes resulted in a poduct similar to the BK product. A MWBK combination treatment resulted in a product that resembled the baked onlt product. The MW cooked sweetpotatoes showed a more compact structure (gelatinization of starch) than the BK sweetpotatoes.
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