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Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes
Author(s) -
WU J.Q.,
SCHWARTZ S.J.,
CARROLL D.E.
Publication year - 1991
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.1365-2621.1991.tb05362.x
Subject(s) - food science , chemistry , carotene , moisture , vitamin , biochemistry , organic chemistry
Cured, uncured and stored (1 and 3 months) sweet potato roots were baked, frozen and stored at −23°C. Sensory scores, color (CIE L,a,b values), instrumental texture profile (Instron), sugars, beta‐carotene, vitamin C, alcohol insoluble solids (AIS) and moisture contents were determined after 0,1, 3, 6 and 9 months frozen storage. Baked frozen sweet potatoes from all treatments were stable during 6 months frozen storage, with exception of vitamin C, which decreased by about 50% during the first month. Surface response analysis showed sensory scores for the prebaked sweet potatoes were very acceptable, particularly in the region with 1–2 months fresh storage of roots prior to freezing and followed by 1–6 months frozen storage.