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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 1 | Page No.: 63-71
DOI: 10.3923/ajft.2011.63.71
 
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High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
S. Abe, S. Takimoto, Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki and M. Oda

Abstract:
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.
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How to cite this article:

S. Abe, S. Takimoto, Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki and M. Oda, 2011. High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato. American Journal of Food Technology, 6: 63-71.

DOI: 10.3923/ajft.2011.63.71

URL: https://scialert.net/abstract/?doi=ajft.2011.63.71

 
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