文章基本信息

标题：High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
本地全文：下载
作者：S. Abe ; S. Takimoto ; Y. Yamamuro 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2011
卷号：6
期号：1
页码：63-71
DOI：10.3923/ajft.2011.63.71
出版社：Academic Journals Inc., USA
摘要：The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and heat treatment was performed at 100°C for 5 min. Three different types of pretreatments were performed: heat treatment , heat treatment after high-pressure treatment and high-pressure treatment after heat treatment . There were no differences in the color parameters (L*, C* and h) and gelatinization rate of rehydrated sweet potato exposed to the three different pretreatments. However, heat treatment after high-pressure treatment resulted in pronounced texture improvement compared to the other pretreatments. The relative hardness of the rehydrated sweet potato exposed to heat treatment after high-pressure treatment was higher than with the other pretreatments. Furthermore, it was found that the rehydration rate of sweet potato exposed to heat treatment after high-pressure treatment was lower than either heat treatment or high-pressure treatment after heat treatment . Heat treatment after high-pressure treatment prior to drying prevented cubes of sweet potato from collapsing during rehydration. This study shows that in sweet potato, the use of heat treatment after high-pressure treatment prior to drying could serve as an effective method for texture improvement.