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CHANGES IN SOME MONOCARBONYL CLASSES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES
Author(s) -
LOPEZ ANTHONY,
WOOD C B.,
BOYD E. N.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00662.x
Subject(s) - chemistry , flavor , food science , starch , flake , potato starch , materials science , composite material
Dehydrated sweet potato flakes were prepared in a pilot plant by (1) peeling and comminuting fresh sweet potatoes; (2) heating sweet potato puree to 755°C and holding at that temperature to allow naturally present amylases to convert a certain proportion of the starch into sugars; (3) heating puree to 105°C to inactivate enzymes; (4) atmospheric drum drying and flaking; and (5) packing flakes in cans under N 2 atmosphere Total monocarbonyls in fresh sweet potatoes generally increased with time of storage of the roots During processing of freshly dug sweet potatoes into dehydrated flakes, monocarbonyls increased as processing progressed. During processing of “cured,” and of up to 4‐months' stored sweet potatoes the content of monocarbonyls peaked during conversion of starch to sugars, and decreased after heating to 105°C prior to drum drying. Levels of saturated aide hydes and of methyl ketones were also highest during amylolysis. During storage of the packaged flakes at 27°C for 128 days, total monocarbonyl content remained rather constant, while saturated aldehydes increased and methyl ketones decreased. At 45°C storage temperature, total monocarbonyls and saturated aldehydes showed a marked increase, while ketones decreased. There was a slight net increase in CO 2 and O 2 and a slight decrease in N 2 in the gas present in cans of flakes stored for 1 yr at 24°C. After 12 months storage, 0.026% CO was found in the dehydrated sweet potato flake product monocarbonyls, particularly aldehydes, are probably a factor in off‐flavor development during storage.