Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes
| Autor: | Ying-Pei Shen, Bang-Yuan Chen, Ta-Chen Lin, Jhen-Jhan Wong, Chi-Ching Yang, Tzu-Ching Wang |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Antioxidant
biology DPPH Superheated steam medicine.medical_treatment fungi Steaming food and beverages biology.organism_classification complex mixtures Industrial and Manufacturing Engineering Superheating Maillard reaction symbols.namesake chemistry.chemical_compound chemistry symbols medicine Food science Aroma Food Science Roasting |
| Zdroj: | International Journal of Food Science & Technology. 47:1720-1727 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/j.1365-2621.2012.03026.x |
| Popis: | Summary Roasted sweet potato is a popular food because of the attractive aroma produced by the Maillard reaction. However, the roasting process may lead to charred skin. Cooking with superheated (saturated) steam provides a solution to this problem. As the results show, when comparing sweet potatoes cooked by superheated steam, and those roasted for 40 min, respectively, the degree of gelatinisation could reach as high as 95% with only 140 °C superheated steam, while roasting required temperatures up to 240 °C. Moreover, in appearance, the skins of the sweet potatoes cooked using superheated steam were not charred like the roasted ones. However, sweet potatoes roasted at 240 °C for 60 min had the highest overall sensory score. When comparing the antioxidant activity, the sweet potatoes cooked by superheated steam had the highest content of total phenol and flavonoids, the best scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the highest ferric-reducing ability of plasma (FRAP). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text