The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor

Low-temperature-long-time (LTLT1 as opposed conventional-high temperature - short -time (HTST) blanching was applied to produced firmer texture of blanched sweet potatoes. This study was carried out to determine the effect of the low temperature blanching and a; high temperature short time blanching...

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Main Author:	Shukor, Haslinda
Format:	Thesis
Language:	English
Published:	2002
Online Access:	https://ir.uitm.edu.my/id/eprint/102281/1/102281.pdf
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id	my-uitm-ir.102281
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spelling	my-uitm-ir.1022812024-09-17T03:34:45Z The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor 2002 Shukor, Haslinda Low-temperature-long-time (LTLT1 as opposed conventional-high temperature - short -time (HTST) blanching was applied to produced firmer texture of blanched sweet potatoes. This study was carried out to determine the effect of the low temperature blanching and a; high temperature short time blanching and the effect of firming agent during soaking and blanching on the firmness sweet potatoes. The physicochemical analysis was conducted which includes texture measurement by Steven Analvzer. TSS, peroxidase test and ascorbic acid determination. The texture of blanched sweet potatoes increases with the increased of soaking time. The Duncan Multiple Range Test shows that there is significant different (p<0.05) on the texture of blanched sweet potatoes at 50°C; 70°C and 90°C using water blanching. For the steam blanching treatment, there is no significant different (p<0.05) in the texture at 105°C, 110°C and 1 i5°C. Combination of water and steam blanching shows that there is no significant different (p<0.05) in the texture. High temperature-short time by steam blanching at I05°C/9minutes is effective to inactivate peroxidase enzymes. The addition of 0.1% CaCl increased the texture of blanched sweet potatoes (181.3 load/g) compared to without addition of CaCl (176.0 load/g). The Duncan's Multiple Range Test shows that there is no significant different on the texture of blanched sweet potatoes poaking in CaCl for 30 minutes, 1 hour and control sample. The increasing of the soaking time to 2-4 hour have significant effect on the texture of sweet potatoes compared to control, 30 minutes and 1 hour soaking time. The increased of calcium chloride concentration will increased the texture of blanched sweet potatoes dramatically than increasing the soaking time. Analysis of ascorbic acid in the blanched sweet potatoes shows that the losses for sample treated with 0.1 % and 0.5% CaCl is belween 72% to 74%. However, for untreated sample, the loss is slightly lower (66.9%). Total soluble solid content remain the same, before and after (1.6 to 1. 9°Brix) water blanching and steam blanching. 2002 Thesis https://ir.uitm.edu.my/id/eprint/102281/ https://ir.uitm.edu.my/id/eprint/102281/1/102281.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Science
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	Low-temperature-long-time (LTLT1 as opposed conventional-high temperature - short -time (HTST) blanching was applied to produced firmer texture of blanched sweet potatoes. This study was carried out to determine the effect of the low temperature blanching and a; high temperature short time blanching and the effect of firming agent during soaking and blanching on the firmness sweet potatoes. The physicochemical analysis was conducted which includes texture measurement by Steven Analvzer. TSS, peroxidase test and ascorbic acid determination. The texture of blanched sweet potatoes increases with the increased of soaking time. The Duncan Multiple Range Test shows that there is significant different (p<0.05) on the texture of blanched sweet potatoes at 50°C; 70°C and 90°C using water blanching. For the steam blanching treatment, there is no significant different (p<0.05) in the texture at 105°C, 110°C and 1 i5°C. Combination of water and steam blanching shows that there is no significant different (p<0.05) in the texture. High temperature-short time by steam blanching at I05°C/9minutes is effective to inactivate peroxidase enzymes. The addition of 0.1% CaCl increased the texture of blanched sweet potatoes (181.3 load/g) compared to without addition of CaCl (176.0 load/g). The Duncan's Multiple Range Test shows that there is no significant different on the texture of blanched sweet potatoes poaking in CaCl for 30 minutes, 1 hour and control sample. The increasing of the soaking time to 2-4 hour have significant effect on the texture of sweet potatoes compared to control, 30 minutes and 1 hour soaking time. The increased of calcium chloride concentration will increased the texture of blanched sweet potatoes dramatically than increasing the soaking time. Analysis of ascorbic acid in the blanched sweet potatoes shows that the losses for sample treated with 0.1 % and 0.5% CaCl is belween 72% to 74%. However, for untreated sample, the loss is slightly lower (66.9%). Total soluble solid content remain the same, before and after (1.6 to 1. 9°Brix) water blanching and steam blanching.
format	Thesis
qualification_level	Bachelor degree
author	Shukor, Haslinda
spellingShingle	Shukor, Haslinda The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
author_facet	Shukor, Haslinda
author_sort	Shukor, Haslinda
title	The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
title_short	The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
title_full	The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
title_fullStr	The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
title_full_unstemmed	The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor
title_sort	effect of blanching and firming agent on the quality of blanched sweet potatoes / haslinda shukor
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Science
publishDate	2002
url	https://ir.uitm.edu.my/id/eprint/102281/1/102281.pdf
_version_	1811769216190119936

The effect of blanching and firming agent on the quality of blanched sweet potatoes / Haslinda Shukor

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