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KMID : 1024420200240030164
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Food Engineering Progress
2020 Volume.24 No. 3 p.164 ~ p.170
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The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices
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Trang Bui My
Lan Son-Young
Park Ji-Hyun
Jang Hyun-Wook
Kim Kyung-Mi
Cho Yong-Sik
Hwang Young
Kim Ha-Yun
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Abstract
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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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KEYWORD
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heat-moisture treatment, dried sweet potato, boiling, steaming
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