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: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17111/ |
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