Araştırma Makalesi
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Yıl 2019, Cilt: 3 Sayı: 2, 93 - 100, 28.06.2019
https://doi.org/10.31015/jaefs.2019.2.7

Öz

Kaynakça

  • Adams, J.B. (2004). Raw materials quality and the texture of processed vegetables. In: Kilcast D, (E.d.). Texture in food, 2, 343-363. Cambridge, England: Woodhead publishing limited. DOI: https://doi.org/10.1533/978185538362.3.342
  • Afuape, S., Nwankwo, I., Omodamiro, R., Echendu, T., Toure, A. (2014). Studies on some important consumer and processing traits for breeding sweet potato for varied end-users. American Journal of Experimental Agriculture, 4(1), 114-124. http:// www. journalrepository.org/ media/journals /AJEA_2/2013/Oct/Afuape41013AJEA5827_1.pdf.
  • Anderson, L., Gugerty, M.K. (2015). Root, Tuber, and Banana Textural Traits A Review of the Available Food Science and Consumer Preferences Literature. Evans School of Public Affairs, University of Washington. EPAR Brief No. 295. https:// pdfs.semanticscholar.org/f182/24c43e735e6d6e366e263cbbbf61f55d9890.pdf
  • Bach, V. (2012). Sensory quality and chemical composition of culinary preparations of root crops. Aarhus University, Department of Food Science. Denmark. Doctoral dissertation. 76 Pp. http://pure.au.dk/portal/files/51267853/Sensory_quality_and_chemical_composition_phd_afhandling_uden_artikler_VIBA.pdf.
  • Bernad, M.D.C.I. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis. Universitat Politècnica de València, Valencia. Doctoral dissertation. 200 Pp. DOI: 10.1007/s12161-013-9638-0
  • Button, K. (2015). Processing sweet potatoes into french fries. Kansas State University, Manhattan, KS. Master’s thesis. 45 Pp. http://hdl.handle.net/2097/20496.
  • Charoenkul, N., Uttapap, D., Pathipanawat, W., Takeda, Y. (2011). Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures. LWT - Food Science and Technology, 44(8), 1774–1781. https://doi.org/10.1016/j.lwt.2011.03.009
  • Favaro, S.P., Beleia, A., Junior, N., Waldron, K.W. (2008). The roles of cell wall polymers and intracellular components in the thermal softening of cassava roots. Food Chemistry 108(1), 220-227. https://doi.org/10.1016/j.foodchem.2007.10.070
  • Fisher, R. A. (1939). The comparison of samples with possibly unequal variances. Annals of Eugenics, 9(2), 174-180. doi:10.1111/j.1469-1809.1939.tb02205.x
  • Fontes, L.C.B., Oliveira, F.G., Collares-Queiroz, F.P. (2011). Optimization of the deep-fat frying process of sweet potato chips in palm olein or stearin. American Journal of Food Technology, 6, 348-361. DOI: 10.3923/ajft.2011.348.361
  • Gilsenan, C., Burke, R.M., Barry-Ryan, C. (2010). A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking. International Journal of Food Science and Technology, 45(3), 475-481. https://doi.org/10.1111/j.1365-2621.2009.02148.x.
  • Greve, L.C., McArdle, R.N., Gohlke, J.R., Labavitch, J.M. (1994a). Impact of heating on carrot firmness: Changes in cell wall components. Journal of Agriculture and Food Chemistry 42(12), 2900-2906. https://doi.org/10.1021/jf00048a048.
  • Greve, L.C., Shackel, K.A., Ahmadi, H., McArdle, R.N., Gohlke, J.R., Labavitch, J.M. (1994b). Impact of heating on carrot firmness: Contribution of cellular turgor. Journal of Agriculture and Food Chemistry, 42(12), 2896-2899. https://doi.org/10.1021/jf00048a047.
  • Huang, C.C., Chiang, P.Y., Chen, Y.Y., Wang, C.R. (2007). Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth. Food Science and Technology, 40, 1498–1506. DOI: 10.1016/j.lwt.2006.12.006.
  • Kaur, L., Singh, N., Sodhi, N.S., Gujral, H.S. (2002). Some properties of potatoes and their starches. I. Cooking, textural and rheological properties of potatoes. Food Chemistry, 79(2), 177-181. https://doi.org/10.1016/S0308-8146(02)00129-2.
  • Keijbets, M.J.H., Pilnik, W. (1974). β-elimination of pectin in the presence of anions and cations. Carbohydrate Research, 33(2), 359-362. https://doi.org/10.1016/S0008-6215(00)82815-3.
  • Kruger, M., Sayed, N., Langenhoven, M. L., Holing, F. (1998). Composition of South African foods. Vegetables and fruit. Supplement to the MRC food composition tables1991. Parow Valley, Cape Town: South African Medical Research Council. http://www.fao.org/infoods/infoods/tables-and-databases/south-africa-archives/en/
  • Leighton, C. S., Schönfeldt, H. C., Kruger, R. (2010). Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles. Journal of Sensory Studies, 25(1), 2-18. https://doi.org/10.1111/j.1745-459X.2008.00188.x.
  • Leighton, C.S., Schönfeldt, H.C., Kruger, R. (2008). Quantitative descriptive analysis of five different cultivars of sweet potato to determine sensory and textural profiles. Journal of Sensory Studies, 25, 2-18. https://doi.org/10.1111/j.1745-459X.2008.00188.x.
  • Leksrisompong, P., Whitson, M., Truong, V., Drake, M. (2012). Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors. Journal of Sensory Studies, 27, 59–69. https://doi.org/10.1111/j.1745-459X.2011.00367.x.
  • Leung, H.K., Barron, F.H., Davis, D.C. (1983). Textural and Rheological properties of cooked sweetpotatoes. Journal of Food Science, 48, 1470. https://doi.org/10.1111/j.1365-2621.1983.tb03519.x
  • Lin, T-T., Pitt, R.E. (1986). Rheology of apple and potato tissue as affected by cell tugor pressure. Journal of Texture Studies, 17, 291-313. https://doi.org/10.1111/j.1745-4603.1986.tb00554.x
  • Liu, Y.P. and H.B. Li, 2010. Review on the application of texture analyzer and TPA in the assessment for fruits and vegetables texture. J. Shanxi Agric. Univ., 30, 188-192. http:// en.cnki.com.cn/Article_en/CJFDTOTAL-SXNY201002026.htm.
  • Montejano, J. G., Hamann, D. D., Lanier, T. C. (1985). Comparison of two instrumental methods with sensory texture of protein gels. Journal of Texture Studies, 16, 403-424. https://doi.org/10.1111/j.1745-4603.1985.tb00705.x.
  • Nwosisi, S., Nandwani, D., Hui, D., Ramasamy, R. (2017). Sensory Evaluation of Organic Sweetpotato Cultivars. Inter. J. Veg. Science, 1-16. https://doi.org/10.1080/19315260.2017.1346029.
  • Sajeev, M.S., Sreekumar, J., Vimala, B., Moorthy, S.N., Jyothi, A.N. (2012). Textural and gelatinization characteristics of white, cream, and orange fleshed sweet potato tubers (Ipomoea Batatas L.). International Journal of Food Properties, 15(4), 912-931. DOI: 10.1080/10942912.2010.509895.
  • Satin, M. (1998). Functional properties of starches. In Spolight tropical starch misses market. AGSI report, Agriculture21. FAO-Magazine p.11. http://www.fao.org/ag/ags/Agsi/starch41.htm.
  • Sato, A. (2016). Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Sweetpotato French Fries. North Carolina State University, NC. Master’s thesis. doi:10.1111/1750-3841.13978
  • Seefeldt, H.F., Tønning, E., Thybo, A.K. (2011). Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.). Journal of the Science of Food and Agriculture, 91, 104-112. doi: 10.1002/jsfa.4157.
  • Smith, A. C., Waldron, K. W., Maness, N. Perkins-Veazie, P. (2003). Vegetable texture: Measurement and structural implications. In J. A. Bartz J. K. Brecht (Eds.), Postharvest physiology and pathology of vegetables (2nd ed). New York, USA: Marcel Dekker. 297-329. DOI:10.1201/9780203910092.ch12.
  • Sugri, I., Nutsugah, S.K., Wiredu, A.N., Johnson, P.N.T., Aduguba, D. (2012). Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana. American Journal Food Technology, 7(3), 142-150. DOI: 10.3923/ajft.2012.142.150
  • Taherian, A.R., Ramaswamy, H.S. (2009). Kinetic considerations of texture softening in heat treated root vegetables. International Journal of Food Properties 12, 114-128. https://doi.org/10.1080/10942910802312207.
  • Thybo, A.K., Martens, M. (1999). Instrumental and sensory characterization of cooked potato texture. Journal of Texture Studies, 30(3), 259-278. https://doi.org/10.1111/j.1745-4603.1999.tb00216.x.
  • Thybo, A.K., Martens, M. (2000). Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling. Food Quality and Preference, 11(4), 283-288. https://doi.org/10.1016/S0950-3293(99)00045-2.
  • Tian, S.J., Rickard, J.E., Blanshard, J.M.V. (1991). Physiochemical Properties of Sweet Potato Starch. Journal of the Science of Food and Agriculture, 57(4), 459-491. https://doi.org/10.1002/jsfa.2740570402.
  • Tomlins, K., Rwiza, E., Nyango, A., Amour, R., Ngendello, T., Kapinga, R., Jolliffe, F. (2004). The use of sensory evaluation and consumer preference for the selection of sweetpotato cultivars in East Africa. Journal of the Science of Food and Agriculture, 84(8), 791-799. https://doi.org/10.1002/jsfa.1712.
  • Trancoso-Reyes, N., Ochoa-Martínez, L.A., Bello-Pérez, L.A., Morales-Castro, J., Estévez-Santiago, R., Olmedilla-Alonso, B. (2016). Effect of pre-treatment on physicochemical and structural properties and the bioaccessibility of β-carotene in sweet potato flour. Food Chem,, 200, 199-205. doi: 10.1016/j.foodchem.2016.01.047.
  • Truong, V.D., Walter, W.M. (1994). Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives. Journal of Food Science, 59(6), 1175-1180. https://doi.org/10.1111/j.1365-2621.1994.tb14670.x.
  • Truong, V.D., Walter, J.R.W.M., Hamann, D.D. (1997). Relationship between instrumental and sensory parameters of cooked sweetpotato texture. Journal of Texture Studies, 28, 163-185. https://doi.org/10.1111/j.1745-4603.1997.tb00109.x.
  • Truong, V.D., Walter, W.M., Bett, K.L. (1998). Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. Journal of Food Science, 63(4), 739-743. https://doi.org/10.1111/j.1365-2621.1998.tb15826.x.
  • Ukpabi, U.J., Oti, E., Ogbogu, N.J. (2011). Culinary and sensory characteristics of hausa potato (Solenostemon rotundifolius) and livingstone potato (Plectranthus esculentus) tubers in Nigeria. Journal of Stored Products and Postharvest Research, 2(16), 301-304. DOI: 10.5897/JSPPR11.062.
  • Van Dijk, C., Fischer, M., Holm, J., Beekhuizen, J.G., Stolle-Smits, T., Boeriu, C. (2002). Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy. Journal of Agriculture and Food Chemistry, 50(18), 5082-5088. DOI: 10.1021/jf011509w
  • Van Marle, J.T., De Vries, Rvd.V., Wilkinson, E.C., Yuksel, D. (1997). Sensory evaluation of the texture of steam-cooked table potatoes. Potato Research, 40, 79-90. https://doi.org/10.1007/BF02407564.
  • Van Oirschot, Q.E.A., Rees, D., Aked, J. (2002). Sensory characteristics of five sweet potato cultivars during storage under tropical conditions. Food Quality and Preference, 14, 673–680. https://doi.org/10.1016/S0950-3293(02)00209-4.
  • Vitrac, O., Trystam, G., Raoult-Wack, A.L. (2000). Deep-fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology, 102, 529-538. https://doi.org/10.1002/1438-9312(200009)102:8/9<529::AID-EJLT529>3.0.CO;2-F.
  • Waldron, K.W., Ng, A., Parker, M.L., Parr, A.J. (1997a). Ferulic acid dehydrodimers in the cell walls of Beta vulgaris and their possible role in texture. Journal of the Science of Food and Agriculture, 74(2), 221-228. https://doi.org/10.1002/(SICI)1097-0010(199706)74:2<221::AID-JSFA792>3.0.CO;2-Q
  • Waldron, K.W., Smith, A.C., Parr, A.J., Ng, A., Parker, M.L. (1997b). New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends in Food Science and Technology, 8(7), 213-221. https://doi.org/10.1016/S0924-2244(97)01052-2.
  • Walter, W., Troung, V., Espinel, K. (2002). Textural measurements and product quality of restructured sweetpotato French fries, LWT-Food Science and Technology, 35(3), 209-215. https://doi.org/10.1006/fstl.2001.0840
  • Wang, T.C., Chen, B.Y., Shen, Y.P., Wong, J.J., Yang, C.C., Lin, T.C. (2012). Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes. International Journal of Food Science and Technology, 47(8), 1720-1727. https://doi.org/10.1111/j.1365-2621.2012.03026.x

Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods

Yıl 2019, Cilt: 3 Sayı: 2, 93 - 100, 28.06.2019
https://doi.org/10.31015/jaefs.2019.2.7

Öz











Different processing methods particularly
thermal treatments would impact the potato texture distinctly thus
understanding the influence of different thermal treatments on textural
characteristics of sweetpotato is needed. Six varieties of sweetpotato were
grown on the organic farm and subjected to three thermal treatments (baking,
pressure cooking and open cooking). Baking was done in an oven. Pressure
cooking was done with a pressure cooker and open cooking was done using a
vessel of water. Textural parameters were recorded with a texture analyzer.
Objectives were to evaluate the impact of different thermal processing
techniques on textural properties of sweetpotatoes and to generate the texture
profile analysis of cooked potatoes.
Cohesiveness
(0.08-0.12%), gumminess (1.96-54.71) and chewiness (0.89-45.39) were highest in
baked treatments while hardness (61.24-475.55N) and resilience (0.02-0.11%) were
highest in open cooked treatments. Hardness, gumminess, chewiness and
resilience reduced with pressure cooking. Based on these results desirable
sensory properties can be optimized to maximize consumer acceptance.

Kaynakça

  • Adams, J.B. (2004). Raw materials quality and the texture of processed vegetables. In: Kilcast D, (E.d.). Texture in food, 2, 343-363. Cambridge, England: Woodhead publishing limited. DOI: https://doi.org/10.1533/978185538362.3.342
  • Afuape, S., Nwankwo, I., Omodamiro, R., Echendu, T., Toure, A. (2014). Studies on some important consumer and processing traits for breeding sweet potato for varied end-users. American Journal of Experimental Agriculture, 4(1), 114-124. http:// www. journalrepository.org/ media/journals /AJEA_2/2013/Oct/Afuape41013AJEA5827_1.pdf.
  • Anderson, L., Gugerty, M.K. (2015). Root, Tuber, and Banana Textural Traits A Review of the Available Food Science and Consumer Preferences Literature. Evans School of Public Affairs, University of Washington. EPAR Brief No. 295. https:// pdfs.semanticscholar.org/f182/24c43e735e6d6e366e263cbbbf61f55d9890.pdf
  • Bach, V. (2012). Sensory quality and chemical composition of culinary preparations of root crops. Aarhus University, Department of Food Science. Denmark. Doctoral dissertation. 76 Pp. http://pure.au.dk/portal/files/51267853/Sensory_quality_and_chemical_composition_phd_afhandling_uden_artikler_VIBA.pdf.
  • Bernad, M.D.C.I. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis. Universitat Politècnica de València, Valencia. Doctoral dissertation. 200 Pp. DOI: 10.1007/s12161-013-9638-0
  • Button, K. (2015). Processing sweet potatoes into french fries. Kansas State University, Manhattan, KS. Master’s thesis. 45 Pp. http://hdl.handle.net/2097/20496.
  • Charoenkul, N., Uttapap, D., Pathipanawat, W., Takeda, Y. (2011). Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures. LWT - Food Science and Technology, 44(8), 1774–1781. https://doi.org/10.1016/j.lwt.2011.03.009
  • Favaro, S.P., Beleia, A., Junior, N., Waldron, K.W. (2008). The roles of cell wall polymers and intracellular components in the thermal softening of cassava roots. Food Chemistry 108(1), 220-227. https://doi.org/10.1016/j.foodchem.2007.10.070
  • Fisher, R. A. (1939). The comparison of samples with possibly unequal variances. Annals of Eugenics, 9(2), 174-180. doi:10.1111/j.1469-1809.1939.tb02205.x
  • Fontes, L.C.B., Oliveira, F.G., Collares-Queiroz, F.P. (2011). Optimization of the deep-fat frying process of sweet potato chips in palm olein or stearin. American Journal of Food Technology, 6, 348-361. DOI: 10.3923/ajft.2011.348.361
  • Gilsenan, C., Burke, R.M., Barry-Ryan, C. (2010). A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking. International Journal of Food Science and Technology, 45(3), 475-481. https://doi.org/10.1111/j.1365-2621.2009.02148.x.
  • Greve, L.C., McArdle, R.N., Gohlke, J.R., Labavitch, J.M. (1994a). Impact of heating on carrot firmness: Changes in cell wall components. Journal of Agriculture and Food Chemistry 42(12), 2900-2906. https://doi.org/10.1021/jf00048a048.
  • Greve, L.C., Shackel, K.A., Ahmadi, H., McArdle, R.N., Gohlke, J.R., Labavitch, J.M. (1994b). Impact of heating on carrot firmness: Contribution of cellular turgor. Journal of Agriculture and Food Chemistry, 42(12), 2896-2899. https://doi.org/10.1021/jf00048a047.
  • Huang, C.C., Chiang, P.Y., Chen, Y.Y., Wang, C.R. (2007). Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth. Food Science and Technology, 40, 1498–1506. DOI: 10.1016/j.lwt.2006.12.006.
  • Kaur, L., Singh, N., Sodhi, N.S., Gujral, H.S. (2002). Some properties of potatoes and their starches. I. Cooking, textural and rheological properties of potatoes. Food Chemistry, 79(2), 177-181. https://doi.org/10.1016/S0308-8146(02)00129-2.
  • Keijbets, M.J.H., Pilnik, W. (1974). β-elimination of pectin in the presence of anions and cations. Carbohydrate Research, 33(2), 359-362. https://doi.org/10.1016/S0008-6215(00)82815-3.
  • Kruger, M., Sayed, N., Langenhoven, M. L., Holing, F. (1998). Composition of South African foods. Vegetables and fruit. Supplement to the MRC food composition tables1991. Parow Valley, Cape Town: South African Medical Research Council. http://www.fao.org/infoods/infoods/tables-and-databases/south-africa-archives/en/
  • Leighton, C. S., Schönfeldt, H. C., Kruger, R. (2010). Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles. Journal of Sensory Studies, 25(1), 2-18. https://doi.org/10.1111/j.1745-459X.2008.00188.x.
  • Leighton, C.S., Schönfeldt, H.C., Kruger, R. (2008). Quantitative descriptive analysis of five different cultivars of sweet potato to determine sensory and textural profiles. Journal of Sensory Studies, 25, 2-18. https://doi.org/10.1111/j.1745-459X.2008.00188.x.
  • Leksrisompong, P., Whitson, M., Truong, V., Drake, M. (2012). Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors. Journal of Sensory Studies, 27, 59–69. https://doi.org/10.1111/j.1745-459X.2011.00367.x.
  • Leung, H.K., Barron, F.H., Davis, D.C. (1983). Textural and Rheological properties of cooked sweetpotatoes. Journal of Food Science, 48, 1470. https://doi.org/10.1111/j.1365-2621.1983.tb03519.x
  • Lin, T-T., Pitt, R.E. (1986). Rheology of apple and potato tissue as affected by cell tugor pressure. Journal of Texture Studies, 17, 291-313. https://doi.org/10.1111/j.1745-4603.1986.tb00554.x
  • Liu, Y.P. and H.B. Li, 2010. Review on the application of texture analyzer and TPA in the assessment for fruits and vegetables texture. J. Shanxi Agric. Univ., 30, 188-192. http:// en.cnki.com.cn/Article_en/CJFDTOTAL-SXNY201002026.htm.
  • Montejano, J. G., Hamann, D. D., Lanier, T. C. (1985). Comparison of two instrumental methods with sensory texture of protein gels. Journal of Texture Studies, 16, 403-424. https://doi.org/10.1111/j.1745-4603.1985.tb00705.x.
  • Nwosisi, S., Nandwani, D., Hui, D., Ramasamy, R. (2017). Sensory Evaluation of Organic Sweetpotato Cultivars. Inter. J. Veg. Science, 1-16. https://doi.org/10.1080/19315260.2017.1346029.
  • Sajeev, M.S., Sreekumar, J., Vimala, B., Moorthy, S.N., Jyothi, A.N. (2012). Textural and gelatinization characteristics of white, cream, and orange fleshed sweet potato tubers (Ipomoea Batatas L.). International Journal of Food Properties, 15(4), 912-931. DOI: 10.1080/10942912.2010.509895.
  • Satin, M. (1998). Functional properties of starches. In Spolight tropical starch misses market. AGSI report, Agriculture21. FAO-Magazine p.11. http://www.fao.org/ag/ags/Agsi/starch41.htm.
  • Sato, A. (2016). Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Sweetpotato French Fries. North Carolina State University, NC. Master’s thesis. doi:10.1111/1750-3841.13978
  • Seefeldt, H.F., Tønning, E., Thybo, A.K. (2011). Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.). Journal of the Science of Food and Agriculture, 91, 104-112. doi: 10.1002/jsfa.4157.
  • Smith, A. C., Waldron, K. W., Maness, N. Perkins-Veazie, P. (2003). Vegetable texture: Measurement and structural implications. In J. A. Bartz J. K. Brecht (Eds.), Postharvest physiology and pathology of vegetables (2nd ed). New York, USA: Marcel Dekker. 297-329. DOI:10.1201/9780203910092.ch12.
  • Sugri, I., Nutsugah, S.K., Wiredu, A.N., Johnson, P.N.T., Aduguba, D. (2012). Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana. American Journal Food Technology, 7(3), 142-150. DOI: 10.3923/ajft.2012.142.150
  • Taherian, A.R., Ramaswamy, H.S. (2009). Kinetic considerations of texture softening in heat treated root vegetables. International Journal of Food Properties 12, 114-128. https://doi.org/10.1080/10942910802312207.
  • Thybo, A.K., Martens, M. (1999). Instrumental and sensory characterization of cooked potato texture. Journal of Texture Studies, 30(3), 259-278. https://doi.org/10.1111/j.1745-4603.1999.tb00216.x.
  • Thybo, A.K., Martens, M. (2000). Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling. Food Quality and Preference, 11(4), 283-288. https://doi.org/10.1016/S0950-3293(99)00045-2.
  • Tian, S.J., Rickard, J.E., Blanshard, J.M.V. (1991). Physiochemical Properties of Sweet Potato Starch. Journal of the Science of Food and Agriculture, 57(4), 459-491. https://doi.org/10.1002/jsfa.2740570402.
  • Tomlins, K., Rwiza, E., Nyango, A., Amour, R., Ngendello, T., Kapinga, R., Jolliffe, F. (2004). The use of sensory evaluation and consumer preference for the selection of sweetpotato cultivars in East Africa. Journal of the Science of Food and Agriculture, 84(8), 791-799. https://doi.org/10.1002/jsfa.1712.
  • Trancoso-Reyes, N., Ochoa-Martínez, L.A., Bello-Pérez, L.A., Morales-Castro, J., Estévez-Santiago, R., Olmedilla-Alonso, B. (2016). Effect of pre-treatment on physicochemical and structural properties and the bioaccessibility of β-carotene in sweet potato flour. Food Chem,, 200, 199-205. doi: 10.1016/j.foodchem.2016.01.047.
  • Truong, V.D., Walter, W.M. (1994). Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives. Journal of Food Science, 59(6), 1175-1180. https://doi.org/10.1111/j.1365-2621.1994.tb14670.x.
  • Truong, V.D., Walter, J.R.W.M., Hamann, D.D. (1997). Relationship between instrumental and sensory parameters of cooked sweetpotato texture. Journal of Texture Studies, 28, 163-185. https://doi.org/10.1111/j.1745-4603.1997.tb00109.x.
  • Truong, V.D., Walter, W.M., Bett, K.L. (1998). Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. Journal of Food Science, 63(4), 739-743. https://doi.org/10.1111/j.1365-2621.1998.tb15826.x.
  • Ukpabi, U.J., Oti, E., Ogbogu, N.J. (2011). Culinary and sensory characteristics of hausa potato (Solenostemon rotundifolius) and livingstone potato (Plectranthus esculentus) tubers in Nigeria. Journal of Stored Products and Postharvest Research, 2(16), 301-304. DOI: 10.5897/JSPPR11.062.
  • Van Dijk, C., Fischer, M., Holm, J., Beekhuizen, J.G., Stolle-Smits, T., Boeriu, C. (2002). Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy. Journal of Agriculture and Food Chemistry, 50(18), 5082-5088. DOI: 10.1021/jf011509w
  • Van Marle, J.T., De Vries, Rvd.V., Wilkinson, E.C., Yuksel, D. (1997). Sensory evaluation of the texture of steam-cooked table potatoes. Potato Research, 40, 79-90. https://doi.org/10.1007/BF02407564.
  • Van Oirschot, Q.E.A., Rees, D., Aked, J. (2002). Sensory characteristics of five sweet potato cultivars during storage under tropical conditions. Food Quality and Preference, 14, 673–680. https://doi.org/10.1016/S0950-3293(02)00209-4.
  • Vitrac, O., Trystam, G., Raoult-Wack, A.L. (2000). Deep-fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology, 102, 529-538. https://doi.org/10.1002/1438-9312(200009)102:8/9<529::AID-EJLT529>3.0.CO;2-F.
  • Waldron, K.W., Ng, A., Parker, M.L., Parr, A.J. (1997a). Ferulic acid dehydrodimers in the cell walls of Beta vulgaris and their possible role in texture. Journal of the Science of Food and Agriculture, 74(2), 221-228. https://doi.org/10.1002/(SICI)1097-0010(199706)74:2<221::AID-JSFA792>3.0.CO;2-Q
  • Waldron, K.W., Smith, A.C., Parr, A.J., Ng, A., Parker, M.L. (1997b). New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends in Food Science and Technology, 8(7), 213-221. https://doi.org/10.1016/S0924-2244(97)01052-2.
  • Walter, W., Troung, V., Espinel, K. (2002). Textural measurements and product quality of restructured sweetpotato French fries, LWT-Food Science and Technology, 35(3), 209-215. https://doi.org/10.1006/fstl.2001.0840
  • Wang, T.C., Chen, B.Y., Shen, Y.P., Wong, J.J., Yang, C.C., Lin, T.C. (2012). Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes. International Journal of Food Science and Technology, 47(8), 1720-1727. https://doi.org/10.1111/j.1365-2621.2012.03026.x
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Bitki Bilimi, Ziraat Mühendisliği, Ziraat Mühendisliği (Diğer), Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Makaleler
Yazarlar

Sochinwechi Nwosisi Bu kişi benim 0000-0001-5748-9028

Dilip Nandwani Bu kişi benim 0000-0001-9215-4936

Ramasamy Ravi 0000-0003-0230-2961

Yayımlanma Tarihi 28 Haziran 2019
Gönderilme Tarihi 16 Şubat 2019
Kabul Tarihi 15 Haziran 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 3 Sayı: 2

Kaynak Göster

APA Nwosisi, S., Nandwani, D., & Ravi, R. (2019). Texture profile analysis of organic sweetpotato (Ipomoea batatas) cultivars as affected by different thermal processing methods. International Journal of Agriculture Environment and Food Sciences, 3(2), 93-100. https://doi.org/10.31015/jaefs.2019.2.7

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