|Title:||冷凍甘藷條品質改進及甘藷加工品之開發||Other Titles:||Quality Improvement of the Frozen French Fries and the Development of New Products of Sweet Potato||Authors:||丘志威
Chih-Wei P. Chiu
|Keywords:||甘藷;甘藷條;甘藷塊;冰淇淋;sweet potato;processing;French fries;nugget;ice cream||Issue Date:||Jun-1994||Publisher:||臺灣省農業試驗所嘉義農業試驗分所||Related Publication(s):||農業試驗所特刊第45號||Start page/Pages:||339-344||Source:||根莖作物生產改進及加工利用研討會專刊||Conference:||根莖作物生產改進及加工利用研討會
Proceeding of A Symposium on Root Crop Yield Improvement, Processing and Utilization in Taiwan
The use of potassium metabisulfite at 0.030% or higher concentrations effectively inhibited the browning of sweet potato French fries. The residual sulfur dioxide in the raw frozen French fries was lower than 30 ppm when 0.30% potassium metabisulfite was used for blanching and followed by washing twice. The inhibition of browning was more pronounced as the shredded sweet potato was soaked in 0.30% potassium metabisulfite solution at room temperature before blanching. The residual sulfur dioxide could be reduce to below 30 ppm if the samples were washed three time. However, soaking in 0.30% metabisulfiteat 60 ¢XC resulted in higher residual sulfur dioxide even after washing several times. The sulfur dioxide content of the blanching water was reduced by 12-15% after if was used two times, and the effect of blanching remained the same. The French fries made of Tainung 57 sweet potato showed execilent quality in terms of color, mouthfeel, and appearance. Delicate fried sweet potato nugget was successfully made after the raw nugget was soaked in 11% starch paste and followed by coating batter. Mashed sweet potato was ideally used to make nuggets with various shapes. Due to the higher fiber content and coarse texture, Tainung 57 is not recommended to make ice cream. With fine texture and good mouthfeel, Tainung 62, 64 and 66 cultivars were responsible for ice cream making. However, they all contributed very little flavor to the product. In addition, Tainung 64 and 66 were responsible for the color development of the ice cream. Ice cream made from sweet potato flakes had coarse texture, dark color, and poor flavor.
|Appears in Collections:||農藝系|
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