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KMID : 1134820130420030403
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 3 p.403 ~ p.409
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Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed
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Jang Gwi-Yeong
Li Meishan
Lee Sang-Hoon
Woo Koan-Sik
Sin Hyun-Man
Kim Hong-Sig
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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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 250oC for 40 minutes. Baked sweet potatoes were frozen at -18oC 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 β-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.
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KEYWORD
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sweet potato, far-infrared radiation, baking, thawing after freezing, quality characteristics
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