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PHYSICO‐CHEMICAL PROPERTIES and ACCEPTABILITY of FLOUR PREPARED FROM MICROWAVE BLANCHED SWEET POTATOES
Author(s) -
DAWKINS NORMA L.,
LU JOHN Y.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00159.x
Subject(s) - food science , blanching , chemistry , starch , orange (colour) , sugar , moisture , wheat flour , microwave , organic chemistry , physics , quantum mechanics
Flour was prepared from microwave blanched “Jewel” sweet potatoes. For comparison, flours were also prepared from steam blanched and unblanched sweet potatoes. Microwave blanched flour had higher yield (18%) than steam blanched (13%). There were differences (p < 0.05) in moisture, ash, starch, sugar and thiamin content among the three flours. No differences in oil and water holding capacity or viscosity were observed between the microwave and steam blanched flours. There were no differences in L‐values among flours, but a‐values were smaller for microwave blanched and b‐values were greater for unblanched flours (p < 0.05). Visual observation indicated that blanched flours were deeper in yellow‐orange color than unblanched flour. Three bakery products, bread, cake and cookies, were prepared. the sensory scores of products containing microwave blanched flour were higher than that of products containing unblanched or steam blanched flour. the products were highly acceptable.