| dc.contributor.author |
Xu, S |
en |
| dc.contributor.author |
Pegg, RB |
en |
| dc.contributor.author |
Kerr, WL |
en |
| dc.date.accessioned |
2014-06-06T06:52:48Z |
|
| dc.date.available |
2014-06-06T06:52:48Z |
|
| dc.date.issued |
2013 |
en |
| dc.identifier.issn |
01458876 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/jfpe.12002 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6190 |
|
| dc.subject.other |
Drying temperature |
en |
| dc.subject.other |
Environmental scanning electron microscopies (ESEM) |
en |
| dc.subject.other |
Lower temperatures |
en |
| dc.subject.other |
Natural colors |
en |
| dc.subject.other |
Physicochemical property |
en |
| dc.subject.other |
Sweet potato |
en |
| dc.subject.other |
Uniform cell structures |
en |
| dc.subject.other |
Fracture |
en |
| dc.subject.other |
Hardness |
en |
| dc.subject.other |
Scanning electron microscopy |
en |
| dc.subject.other |
Vacuum |
en |
| dc.subject.other |
Drying |
en |
| dc.subject.other |
Ipomoea batatas |
en |
| dc.title |
Sensory and physicochemical properties of sweet potato chips made by vacuum-belt drying |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/jfpe.12002 |
en |
| heal.publicationDate |
2013 |
en |
| heal.abstract |
Sweet potato chips were produced by vacuum-belt drying and compared to deep-fat fried (DFF) chips. Two thicknesses (0.8 and 1.5 mm) and four drying temperatures (100, 120, 140C and mixed temperature [T-mix] = 100/120/140C) were investigated. Vacuum-belt dried (VBD) chips exhibited a similar texture to those DFF while maintaining their natural color and β-carotene content. T-mix chips were found to have the greatest likability. VBD products prepared at the lower temperatures maintained L* C* h values closest to unprocessed sweet potatoes. Environmental scanning electron microscopy micrographs demonstrated that T-mix chips possessed the most uniform cell structure. VBD chips prepared at the T-mix conditions, along with DFF chips, had the lowest degree of hardness but exhibited high fracturability. The former gave a hardness of 504.7 g force with 7.75 fracture peaks, while the latter had a hardness of 500.6 g force and 9.25 fracture peaks. VBD chips manufactured at the lower temperatures retained 55.5 to 65.9% of the sweet potato's β-carotene content, while those prepared at 140C or by frying retained only 33.1 to 34.2%. © 2012 Wiley Periodicals, Inc. |
en |
| heal.journalName |
Journal of Food Process Engineering |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
36 |
en |
| dc.identifier.doi |
10.1111/jfpe.12002 |
en |
| dc.identifier.spage |
353 |
en |
| dc.identifier.epage |
363 |
en |