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KMID : 1011620110270020073
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 2 p.73 ~ p.81
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Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air Drying
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신미영:Shin Mi-Young
이원영:Lee Won-Young
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Abstract
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Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to 65℃ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at 65℃. Color values (L, a, b and ΔE) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was 26.31 kgf/cm2 when they were dried at 65℃ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at 55℃ for 6 hr and a dried pumpkin-sweet potatoes at 45 or 55℃ for 6 hr.
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KEYWORD
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sweet potato, mild hot air drying, physical properties
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