Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching

Journal of Food ScienceVolume 63, Issue 4 p. 739-743 Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching V. D. TRUONG, V. D. TRUONG Author Truong is with the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.Search for more papers by this authorW. M. WALTER JR., Corresponding Author W. M. WALTER JR. Author Walter is with the USDA-ARS and NCSU, Raleigh, NC 27695-7624.Address inquiries to Dr. W. M. Walter, Jr.Search for more papers by this authorK. L. BETT, K. L. BETT Author Bett is with the USDA-ARS, SRRI, New Orleans, LA 70179.Search for more papers by this author V. D. TRUONG, V. D. TRUONG Author Truong is with the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.Search for more papers by this authorW. M. WALTER JR., Corresponding Author W. M. WALTER JR. Author Walter is with the USDA-ARS and NCSU, Raleigh, NC 27695-7624.Address inquiries to Dr. W. M. Walter, Jr.Search for more papers by this authorK. L. BETT, K. L. BETT Author Bett is with the USDA-ARS, SRRI, New Orleans, LA 70179.Search for more papers by this author First published: 20 July 2006 https://doi.org/10.1111/j.1365-2621.1998.tb15826.xCitations: 22 Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U. S. Department of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable. We express our appreciation to Dr. Francis G. Giesbrecht and Dr. David A. Dickey, Dept. of Statistics, NCSU, for statistical advice. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat ABSTRACT Sweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3-fold) and firmer (2–7-fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning. Citing Literature Volume63, Issue4July 1998Pages 739-743 RelatedInformation