Premium
Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked Sweetpotato
Author(s) -
COLLINS J.L.,
LIAO J.Y.,
PENFIELD M.P.
Publication year - 1995
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.1365-2621.1995.tb09804.x
Subject(s) - cultivar , orange (colour) , food science , chemistry , horticulture , biology
Jumbo‐size, baked sweetpotato roots of Southern Delight and Carolina Bunch (CB) cultivars were prepared as a formed, frozen product. Cultivar differences affected composition slightly. A baking regime of 204°C for 70–80 min resulted in β‐carotene of 48.5 mg/100g, 2.3% greater than that at 190°C for 75–90 min. Between cultivars Hunter color values were different (p < 0.05). Color was an intense orange. Minor color changes occurred during 6 mo storage at −17°C, but no trend developed. CB produced the more acceptable product with greater purchase potential. Baking and storage exhibited minimum sensory effects.