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Drum Drying of Tropical Sweetpotatoes
Author(s) -
MANLAN M.,
MATTHEWS R. F.,
BATES R. P.,
O'HAIR S. K.
Publication year - 1985
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.1365-2621.1985.tb13792.x
Subject(s) - citric acid , sodium metabisulfite , pyrophosphate , ipomoea , chemistry , food science , browning , drum , sodium , botany , biochemistry , organic chemistry , biology , mechanical engineering , engineering , enzyme
A process for the manufacture of instant drum dried flakes from the tropical sweetpotato ( Ipomoea batatas ) grown in South Florida and the Caribbean area was evaluated. The effects of sodium acid pyrophosphate, citric acid and sodium metabisulfite added to the puree before drum drying for control of nonenzymatic (after‐cooking) darkening of the flakes were determined. Sodium acid pyrophosphate and citric acid prevented discoloration of the reconstituted flakes. Alpha‐amylase treatment resulted in improved puree drying characteristics and in increased bulk density and water soluble solids of the dry flakes.