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Improved Aseptically Filled Sweet Potato Purees
Author(s) -
SMITH D. A.,
McCASKEY T. A.,
HARRIS H.,
RYMAL K. S.
Publication year - 1982
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.1365-2621.1982.tb07633.x
Subject(s) - aseptic processing , sterilization (economics) , food science , chemistry , potato starch , vacuum packing , starch , orange (colour) , foreign exchange market , monetary economics , economics , foreign exchange
A high quality sweet potato puree with better color stability than frozen purees was produced by flash sterilization followed by aseptic packaging. Starch conversion time was shortened by slicing the sweet potatoes and accurately controlling the temperature during conversion. Processing of inoculated purees for 13 sec at 138°C followed by aseptic filling was adequate for commercial stability. The effect of several processing variables on puree and sweet potato souffle quality was examined. Improved quality and storage stability of sweet potato purees were accomplished by flash sterilization at very high temperatures followed by aseptic packaging.