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PHYSICO-CHEMICAL PROPERTIES and ACCEPTABILITY of FLOUR PREPARED FROM MICROWAVE BLANCHED SWEET POTATOES

1991; Wiley; Volume: 15; Issue: 2 Linguagem: Inglês

10.1111/j.1745-4549.1991.tb00159.x

1745-4549

Norma L Dawkins, John Y. Lu,

Sensory Analysis and Statistical Methods

Journal of Food Processing and PreservationVolume 15, Issue 2 p. 115-124 PHYSICO-CHEMICAL PROPERTIES and ACCEPTABILITY of FLOUR PREPARED FROM MICROWAVE BLANCHED SWEET POTATOES NORMA L. DAWKINS, NORMA L. DAWKINS George Washington Carver Agricultural Experiment Station Tuskegee University, Tuskegee, AL 36088Search for more papers by this authorJOHN Y. LU, JOHN Y. LU George Washington Carver Agricultural Experiment Station Tuskegee University, Tuskegee, AL 36088Search for more papers by this author NORMA L. DAWKINS, NORMA L. DAWKINS George Washington Carver Agricultural Experiment Station Tuskegee University, Tuskegee, AL 36088Search for more papers by this authorJOHN Y. LU, JOHN Y. LU George Washington Carver Agricultural Experiment Station Tuskegee University, Tuskegee, AL 36088Search for more papers by this author First published: June 1991 https://doi.org/10.1111/j.1745-4549.1991.tb00159.xCitations: 8AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL ABSTRACT Flour was prepared from microwave blanched "Jewel" sweet potatoes. For comparison, flours were also prepared from steam blanched and unblanched sweet potatoes. Microwave blanched flour had higher yield (18%) than steam blanched (13%). There were differences (p < 0.05) in moisture, ash, starch, sugar and thiamin content among the three flours. No differences in oil and water holding capacity or viscosity were observed between the microwave and steam blanched flours. There were no differences in L-values among flours, but a-values were smaller for microwave blanched and b-values were greater for unblanched flours (p < 0.05). Visual observation indicated that blanched flours were deeper in yellow-orange color than unblanched flour. Three bakery products, bread, cake and cookies, were prepared. the sensory scores of products containing microwave blanched flour were higher than that of products containing unblanched or steam blanched flour. the products were highly acceptable. REFERENCES ANON. 1971. Analytical Method of Atomic Absorption Spectrophotometry. Perkin Elmer's Corp., Norwalk , CT . AOAC. 1980. Official Methods of Analysis, 31st ed. Association of Official Analytical Chemist, Washington , D. C. . ASTM. 1968. Manual of Sensory Testing Methods, STP 434. Am. Soc. Testing Materials, pp. 22– 24. BEUCHAT, L. R. 1977. Functional and electrophoretic characters of succinylated peanut flour proteins. J. Agr. Food Chem. 25, 258. CHICHESTER, C. O. 1973. Nutrition in food processing. World Rev. 16, 318. DAWSON, P. R. 1951. Sweet potato for food and feed. USDA. Yearbook of Agriculture, p. 204. LU, J. Y., WHITE, S., YAKUBU, P. and LORETAN, P. A. 1986. Effects of gamma radiation on nutritive and sensory qualities of sweet potato roots. J. Food Qual. 9, 425. MARTIN, F. W. 1984. Techniques and problems in small scale production of flour from sweet potato. J. Agr. Univ. Puerto Rico 68 (4), 423. NOBLE, I. and GORDON, J. 1964. Effects of blanching method on ascorbic acid and color of frozen vegetables. J. Am. Diet. Assoc. 44, 120. ODLAND, D. and EHEART, M. S. 1975. Ascorbic acid, mineral and quality retention in frozen broccoli blanched in water steam and ammonia steam. J. Food Sci. 40, 1004. POMINSKI, J. and VINNETT, C. H. 1989. Production of peanut flour from microwave vacuum dried peanuts. J. Food Sci. 54, 187. PURCELL, A. E. and WALTER, W. M. 1988. Comparison of carbohydrate components in sweet potatoes baked by convection heating and microwave heating. J. Agr. Food Chem. 36, 360. REDDY, N. N. and SISTRUNK, W. A. 1980. Effect of cultivar, size, storage and cooking method on carbohydrate and some nutrients of sweet potato. J. Food Sci. 45, 221. SMITH, R. D. 1984. Microwave Power in Industry. Thermo Energy Corp., Palo Alto . CA . for Electric Power Research Institute, Palo Alto, CA. SPADARO, J. J. and PATTON, E. L. 1961. Precooked dehydrated sweet potato flakes. Food Eng. 33 (7), 46. STEEL, R. G. and TORRIE, J. H. 1980. Principles and Procedures of Statistics. McGraw-Hill Book Co., Inc., New York WADSWORTH, J. I., KOLTER, S. P., GALLO, A. S., ZIEGLER, G. M. and SPADARO, J. J. 1966. Instant sweet potato flakes; factors affecting drying rate on double drum drier. Food Technol. 20, 815. WINARNO, F. G. 1980. Sweet potato processing and byproducts utilization in the tropics. In the Proceeding of the 1st International Symposium on Sweet Potato. pp. 373. Tainan , Taiwan . Citing Literature Volume15, Issue2June 1991Pages 115-124 ReferencesRelatedInformation