Naslov
Effects of different processing and preservation methods on some properties of sweet potato puree and powder

Autori
Nedić Tiban, Nela ; Lončarić, Ante

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 16th Ružička days, Today Science-Tomorrow Industry / Jukić, Ante - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2016, 77-77

ISBN
978-953-7005-40-5

Skup
International Conference 16th Ružička days, Today Science-Tomorrow Industry

Mjesto i datum
Vukovar, Hrvatska, 21.09.2016. - 23.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
sweet potato, freezing, freeze-drying, thermal behaviour, colour

Sažetak
The aim of the study was to investigate the effects of thermal treatments, baking and steaming, of orange and purple-fleshed sweet potato cultivars (Ipomea batatas) on thermal behaviour of purees before and after freezing, and after freeze-drying. In addition, total and soluble solids, water activity and colour of sweet potato purees and powders were also determined. The results showed that purees prepared from baked orange and purple-fleshed sweet potatoes had higher total (19.11 and 29.15%) and soluble solids (11.11 and 14.15%), which contributed to the lowest freezing-Tfp (-13.20 and -17.52 °C) and melting peak temperatures-Tmp (3.44 and 2.10 °C), respectively. Purees made from steamed orange and purple-fleshed sweet potatoes had Tfp -12.10 and -14.44 °C, and Tmp 4.91 and 3.25 °C, respectively, and purees made from orange and purple-fleshed raw tubers had Tfp -11.83 and -13.93 °C, and Tmp 5.88 and 3.41 °C, respectively. Regardless the processing method, freeze-dried purple-fleshed sweet potato had higher glass transition temperatures (Tgmid), ranged from 41.27 to 42.06 °C, in comparison with freeze-dried puree made from orange-fleshed sweet potato (36.99 to 38.34 °C). The highest change in colour (ΔE) was observed in freeze-dried powders prepared from steamed orange (24.42) and baked purple-fleshed (15.53) sweet potatoes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA