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Base‐Mediated Firmness Retention of Sweetpotato Products
Author(s) -
WALTER W.M.,
FLEMING H.P.,
McFEETERS R.F.
Publication year - 1993
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.1365-2621.1993.tb09365.x
Subject(s) - chemistry , base (topology) , food science , sodium , organic chemistry , mathematics , mathematical analysis
Sweetpotato strips vacuum‐infiltrated with 0.01–0.15M solutions of Na 3 PO 4 , Na 2 CO 3 , NH 4 OH, or NaOH prior to heat processing were firmer than untreated, heat‐processed strips. Among the bases Na 3 PO 4 and Na 2 CO 3 were most effective. When base‐treated, cooked tissue was adjusted to its normal pH range (5.9–6.2) and reheated, the retention of firmness did not decrease. Using calcium chloride solution in conjunction with base treatment further increased firmness retention. This process was applied on strips but could readily be adapted to other types of sweetpotato products ranging from dice to chunks.