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The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.

The blanching methods and controlling dry matter content used in the preparation of mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied. The two shapes of trimmed tuber were sliced and diced. Blanching was conducted by (i) boiling for 2 min in water at 100 °C and...

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Main Authors: S. Utomo, Joko, Che Man, Yaakob, Abdul Rahman, Russly, Saad, Mohd Said
Format: Article
Language:English
Published: Wiley-Blackwell 2008
Online Access:http://psasir.upm.edu.my/id/eprint/17111/
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spelling my.upm.eprints.171112011-12-05T03:48:42Z http://psasir.upm.edu.my/id/eprint/17111/ The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick. S. Utomo, Joko Che Man, Yaakob Abdul Rahman, Russly Saad, Mohd Said The blanching methods and controlling dry matter content used in the preparation of mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied. The two shapes of trimmed tuber were sliced and diced. Blanching was conducted by (i) boiling for 2 min in water at 100 °C and (ii) blanching in water at 100 °C containing 1% (w/v) sodium tripolyphosphate (STP) for 2 min. Controlling the dry matter content of dough was conducted by adding SP flour (0%, 5%, 10%, 15% and 20%). Chemical and physical characteristics were determined on the final product. The results from this study showed that blanching in 1% STP for 2 min improves colour and ash content of fried stick. Mixing of 5% SP flour with mashed SP produces suitable dough for further processing. RSS can be produced by a combination of blanching in 1% STP and mixing with 5% SP flour produce an intermediate hardness, high lightness and low redness colouration of RSS. Wiley-Blackwell 2008 Article PeerReviewed S. Utomo, Joko and Che Man, Yaakob and Abdul Rahman, Russly and Saad, Mohd Said (2008) The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick. International Journal of Food Science and Technology, 43 (10). pp. 1896-1908. ISSN 1365-2621 10.1111/j.1365-2621.2008.01792.x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The blanching methods and controlling dry matter content used in the preparation of mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied. The two shapes of trimmed tuber were sliced and diced. Blanching was conducted by (i) boiling for 2 min in water at 100 °C and (ii) blanching in water at 100 °C containing 1% (w/v) sodium tripolyphosphate (STP) for 2 min. Controlling the dry matter content of dough was conducted by adding SP flour (0%, 5%, 10%, 15% and 20%). Chemical and physical characteristics were determined on the final product. The results from this study showed that blanching in 1% STP for 2 min improves colour and ash content of fried stick. Mixing of 5% SP flour with mashed SP produces suitable dough for further processing. RSS can be produced by a combination of blanching in 1% STP and mixing with 5% SP flour produce an intermediate hardness, high lightness and low redness colouration of RSS.
format Article
author S. Utomo, Joko
Che Man, Yaakob
Abdul Rahman, Russly
Saad, Mohd Said
spellingShingle S. Utomo, Joko
Che Man, Yaakob
Abdul Rahman, Russly
Saad, Mohd Said
The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
author_facet S. Utomo, Joko
Che Man, Yaakob
Abdul Rahman, Russly
Saad, Mohd Said
author_sort S. Utomo, Joko
title The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
title_short The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
title_full The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
title_fullStr The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
title_full_unstemmed The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
title_sort effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
publisher Wiley-Blackwell
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/17111/
_version_ 1643826417403691008
score 13.211869

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