Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

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 ...

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Bibliographic Details
Published in:Engineering in Agriculture, Environment and Food Environment and Food, 2018, Vol.11(1), pp.19-24
Main Authors: Chhe, Chinda, Imaizumi, Teppei, Tanaka, Fumihiko, Uchino, Toshitaka
Format: Article
Language:English
Subjects:
Blanching
Firmness
Pectin methylesterase
Peroxidase
Pre-heating
Sweet potato
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Summary: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.
ISSN:1881-8366
1881-8366
DOI:10.1016/j.eaef.2017.10.002