Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali

This study is carried out to determine the effect of different concentrations of calcium chloride solution on texture of dehydrated sweet potatoes after rehydration. This study also involves the comparison of the rehydration ratio and to evaluate the acceptability of rehydrated sweet potatoes obtain...

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Main Author:	Md Ali, Norliza
Format:	Thesis
Language:	English
Published:	2002
Online Access:	https://ir.uitm.edu.my/id/eprint/103435/2/103435.pdf
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id	my-uitm-ir.103435
record_format	uketd_dc
spelling	my-uitm-ir.1034352024-09-28T16:06:15Z Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali 2002 Md Ali, Norliza This study is carried out to determine the effect of different concentrations of calcium chloride solution on texture of dehydrated sweet potatoes after rehydration. This study also involves the comparison of the rehydration ratio and to evaluate the acceptability of rehydrated sweet potatoes obtained. Sweet potatoes immersed in 0.4% concentration of calcium chloride gave greater firmness of dehydrated sweet potatoes. The optimum time for rehydration process was 30 minutes of dehydrated sweet potatoes. Decreasing the duration time of rehydration process gave the lowest rehydration ratio of dehydrated sweet potatoes. Sensory evaluation was carried out using Hedonic scale to evaluate the acceptability of rehydrated sweet potatoes in terms of colour, appearance and firmness. . The analysis of variance (Duncan's Multiple Range Test) showed that there were significant different in term of colour, appearance and firmness of rehydrated sweet potatoes at 5% level. The means scores indicated that the sweet potatoes immersed in 0.4% concentrations of calcium chloride were more acceptability as compared to samples immersed in 0.2%, 0.6% and 1.0% concentrations of calcium chloride solution respectively. The Correlation Coefficients Analysis data showed that the scores for firmness were positive and had good correlation, where the R-value was 0.797 between sensory evaluation and texture analyzer. 2002 Thesis https://ir.uitm.edu.my/id/eprint/103435/ https://ir.uitm.edu.my/id/eprint/103435/2/103435.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Woon, Kon Sung
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Woon, Kon Sung
description	This study is carried out to determine the effect of different concentrations of calcium chloride solution on texture of dehydrated sweet potatoes after rehydration. This study also involves the comparison of the rehydration ratio and to evaluate the acceptability of rehydrated sweet potatoes obtained. Sweet potatoes immersed in 0.4% concentration of calcium chloride gave greater firmness of dehydrated sweet potatoes. The optimum time for rehydration process was 30 minutes of dehydrated sweet potatoes. Decreasing the duration time of rehydration process gave the lowest rehydration ratio of dehydrated sweet potatoes. Sensory evaluation was carried out using Hedonic scale to evaluate the acceptability of rehydrated sweet potatoes in terms of colour, appearance and firmness. . The analysis of variance (Duncan's Multiple Range Test) showed that there were significant different in term of colour, appearance and firmness of rehydrated sweet potatoes at 5% level. The means scores indicated that the sweet potatoes immersed in 0.4% concentrations of calcium chloride were more acceptability as compared to samples immersed in 0.2%, 0.6% and 1.0% concentrations of calcium chloride solution respectively. The Correlation Coefficients Analysis data showed that the scores for firmness were positive and had good correlation, where the R-value was 0.797 between sensory evaluation and texture analyzer.
format	Thesis
qualification_level	Bachelor degree
author	Md Ali, Norliza
spellingShingle	Md Ali, Norliza Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
author_facet	Md Ali, Norliza
author_sort	Md Ali, Norliza
title	Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
title_short	Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
title_full	Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
title_fullStr	Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
title_full_unstemmed	Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
title_sort	effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / norliza md ali
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2002
url	https://ir.uitm.edu.my/id/eprint/103435/2/103435.pdf
_version_	1811769257121284096

Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali

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