| 000 | 03175nab a22002897a 4500 | ||
|---|---|---|---|
| 850 | _aเอกสารภาษาไทย (ชั้น 5) | ||
| 999 |
_c147933 _d147933 |
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| 008 | 181114b2561 xxu||||| |||| 00| 0 eng d | ||
| 099 | _aRepr.F6 | ||
| 100 | 1 |
_aSato, Ai. _9153391 |
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| 245 | 1 | 0 |
_aChemical constituents of sweetpotato genotypes in relation to textural characteristics of processed french fries / _cAi Sato ... [et.al.]. |
| 500 | _aสนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F6) | ||
| 518 | _aYJ2018 M12 | ||
| 520 | _aSweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol‐insoluble solids (AIS), starch, sugar, and oil content, and also α‐ and β‐amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing. | ||
| 648 |
_aFOOD61M11 _9160788 |
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| 650 | 0 |
_aDescriptive sensory analysis. _9153392 |
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| 650 | 0 |
_aFrench fries texture. _9153393 |
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| 650 | 0 |
_aInstrumental measurement. _9153394 |
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| 650 | 0 |
_aIpomoea batatas. _9153395 |
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| 650 | 0 |
_aSweetpotato French fries. _9153396 |
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| 700 | 1 |
_aTruong, Van-Den. _9153397 |
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| 700 | 1 |
_aJohanningsmeier, Suzanne D.. _9177149 |
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| 700 | 1 |
_aReynolds, Rong. _9153398 |
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| 700 | 1 |
_aPecota, Kenneth V.. _9153399 |
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| 700 | 1 |
_aYencho, G. Craig. _9153400 |
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| 773 |
_tJournal of Food Science. _g83(1)2018:60-73 _x0022-1147 |
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| 942 | _2lcc | ||