Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air Drying

온풍건조 조건에 따른 증절간 고구마의 물리적 특성과 기호도

  • Shin, Mi-Young (School of Food Sci. & Biotechnology Kyungpook National University) ;
  • Lee, Won-Young (School of Food Sci. & Biotechnology Kyungpook National University)
  • Published : 2011.04.30
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Abstract

Two kinds of steamed sweet potatoes were dried with mild hot air to improve quality, convenience and preference as a snack. Steamed sweet potatoes were dried at temperatures ranging from 35 to $65^{\circ}C$ for 12 hr, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 0.25% at $65^{\circ}C$. Color values (L, a, b and ${\Delta}E$) decreased with increasing drying temperature and drying time in both chestnut-sweet potatoes and pumpkin-sweet potatoes. Reducing sugars and soluble solids increased quickly at high drying temperatures. The highest hardness value for chestnut-sweet potatoes was $26.31\;kg_f /cm^2$when they were dried at $65^{\circ}C$ for 12 hrs. Springiness and cohesiveness were higher than those in chestnut-sweet potatoes. The highest taste score was for a dried chestnut-sweet potatoes at $55^{\circ}C$ for 6 hr and a dried pumpkin-sweet potatoes at 45 or $55^{\circ}C$ for 6 hr.

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