Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes

Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes

Loading next page...
 
/lp/wiley/chemical-physical-and-sensory-stabilities-of-prebaked-frozen-sweet-yoJQUQy8ou
Publisher
Wiley
Copyright
Copyright © 1991 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1991.tb05362.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food ScienceWiley

Published: May 1, 1991

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

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

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

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.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off