Masters Theses

Jye-Yin Liao

Date of Award

12-1992

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Jim L. Collins

Committee Members

John R. Mount, Marjorie P. Penfield

Abstract

The objectives of this experiment were to prepare a convenience-type product by stuffing pieces of baked sweet potato (SP) into cellulose casing followed by freezing and to determine some chemical, physical, and sensory attributes of the product. A precooked, frozen sweet potato (SP) product was prepared from cured, stored roots of orange-colored cultivars. Southern Delight and W-241. The roots were prepared by baking at 190°C for 75-90 min or 204°C for 70-80 min, peeling and cutting into pieces. The pieces were encased in a cellulose casing, quick frozen at -34°C, and stored at -17°C for 0, 2, and 6 mo. From frozen storage, samples were thawed and tested for proximate analysis, color, and β-carotene. Samples were heated and evaluated by a sensory panel, using an 8-point hedonic scale and a 6-point purchase intent (FACT) scale. All measurements were affected by cultivar; baking and storage had no effect on test measurements except for Hunter color values and retinol equivalents (RE). In some cases, interactions of the main factors were significant. '^Southern Delight' contained higher amounts of moisture and nitrogen-free extract, but lower amounts of crude protein, crude fat, and ash. ‘W-241' and all products stored 6 mo had more intensive color and also 2.2% greater amount of RE than ‘Southern Delight.' For the effects of baking x storage interaction, products stored 1 da and 6 mo after being baked at 204°C contained higher amounts of RE.

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