The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.

S. Utomo, Joko and Che Man, Yaakob and Abdul Rahman, Russly and Saad, Mohd Said (2008) The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick. International Journal of Food Science & Technology, 43 (10). pp. 1896-1908. ISSN 1365-2621

Full text not available from this repository.

Abstract

The blanching methods and controlling dry matter content used in the preparation of mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied. The two shapes of trimmed tuber were sliced and diced. Blanching was conducted by (i) boiling for 2 min in water at 100 °C and (ii) blanching in water at 100 °C containing 1% (w/v) sodium tripolyphosphate (STP) for 2 min. Controlling the dry matter content of dough was conducted by adding SP flour (0%, 5%, 10%, 15% and 20%). Chemical and physical characteristics were determined on the final product. The results from this study showed that blanching in 1% STP for 2 min improves colour and ash content of fried stick. Mixing of 5% SP flour with mashed SP produces suitable dough for further processing. RSS can be produced by a combination of blanching in 1% STP and mixing with 5% SP flour produce an intermediate hardness, high lightness and low redness colouration of RSS.

Item Type:Article
Keyword:Blanching; Chemical evaluation; Colour; Hardness; Sweetpotato flour; Sweetpotato-stick.
Subject:Sweet potatoes.
Subject:Sweet potatoes - Research.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Wiley-Blackwell
DOI Number:10.1111/j.1365-2621.2008.01792.x
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.2008.01792.x
ID Code:17111
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:05 Dec 2011 03:48
Last Modified:05 Dec 2011 03:48

Repository Staff Only: item control page

Document Download Statistics

This item has been downloaded for since 05 Dec 2011 03:48.

View statistics for "The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick."


Universiti Putra Malaysia Institutional Repository

Universiti Putra Malaysia Institutional Repository is an on-line digital archive that serves as a central collection and storage of scientific information and research at the Universiti Putra Malaysia.

Currently, the collections deposited in the IR consists of Master and PhD theses, Master and PhD Project Report, Journal Articles, Journal Bulletins, Conference Papers, UPM News, Newspaper Cuttings, Patents and Inaugural Lectures.

As the policy of the university does not permit users to view thesis in full text, access is only given to the first 24 pages only.