TY - JOUR
T1 - Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices
AU - Chhe, Chinda
AU - Imaizumi, Teppei
AU - Tanaka, Fumihiko
AU - Uchino, Toshitaka
N1 - Funding Information:
This work was supported by JSPS KAKENHI Grant Number 26292135 .
Publisher Copyright:
© 2017
PY - 2018/1
Y1 - 2018/1
N2 - Changes in the enzymatic and physicochemical properties of sweet potatoes processed by a combination of pre-heating and high-temperature blanching were investigated. First, the characteristics of the inactivation of peroxidase and pectin methylesterase were analyzed, showing that 112.7 and 119.6 kJ mol−1 of activation energy were required for inactivation, respectively. The result also suggested that a temperature of over 94 °C was better to inactivate peroxidase effectively. Second, the optimum conditions for pre-heating treatment were selected through the consideration of quality attributes. Pre-heating at 60 °C and 65 °C produced a stronger effect of enhancing firmness. However, some adverse effects on nutrients and appearance were noted at temperatures over 65 °C. Eventually, pre-heating at 60 °C for 40 min was selected as the best condition for sweet potato slices.
AB - Changes in the enzymatic and physicochemical properties of sweet potatoes processed by a combination of pre-heating and high-temperature blanching were investigated. First, the characteristics of the inactivation of peroxidase and pectin methylesterase were analyzed, showing that 112.7 and 119.6 kJ mol−1 of activation energy were required for inactivation, respectively. The result also suggested that a temperature of over 94 °C was better to inactivate peroxidase effectively. Second, the optimum conditions for pre-heating treatment were selected through the consideration of quality attributes. Pre-heating at 60 °C and 65 °C produced a stronger effect of enhancing firmness. However, some adverse effects on nutrients and appearance were noted at temperatures over 65 °C. Eventually, pre-heating at 60 °C for 40 min was selected as the best condition for sweet potato slices.
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U2 - 10.1016/j.eaef.2017.10.002
DO - 10.1016/j.eaef.2017.10.002
M3 - Article
AN - SCOPUS:85031123942
SN - 1881-8366
VL - 11
SP - 19
EP - 24
JO - Engineering in Agriculture, Environment and Food
JF - Engineering in Agriculture, Environment and Food
IS - 1
ER -