ABSTRACT Cured, uncured and stored (1 and 3 months) sweet potato roots were baked, frozen and stored at −23°C. Sensory scores, color (CIE L,a,b values), instrumental texture profile (Instron), sugars, beta‐carotene, vitamin C, alcohol insoluble solids (AIS) and moisture contents were determined after 0,1, 3, 6 and 9 months frozen storage. Baked frozen sweet potatoes from all treatments were stable during 6 months frozen storage, with exception of vitamin C, which decreased by about 50% during the first month. Surface response analysis showed sensory scores for the prebaked sweet potatoes were very acceptable, particularly in the region with 1–2 months fresh storage of roots prior to freezing and followed by 1–6 months frozen storage.
Journal of Food Science – Wiley
Published: May 1, 1991
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera