45G-6 |
Development of a fresh-cut sweetpotato product |
H. E. COBO1, J. L. Silva1, and J. O. Garner, Jr.2. (1) Dept. of Food Science & Technology, Mississippi State Univ., Campus Mailstop 9805, Mississippi State, MS 39762-9805, (2) Dept. of Agriculture, Univ. of Arkansas, Pine Bluff, Mail Slot 4913, Pine Bluff, AR 71601 Sweetpotatoes are usually sold as fresh, whole product. They are high in provitamin A and fiber. A ready-to-eat product will enhance sales. The objective of this research was to investigate the effect of sanitizers, preservatives and blanching to prolong the storage of fresh-cut sweetpotatoes. Unclean, cured sweetpotatoes (Ipomoea batatas) cv. Beauregard was dipped in water for 30 min and hand brushed. They were then dipped in 50-ppm chlorine for 5 min, manually peeled and julienne sliced (40 x 3 mm). The sweetpotato sticks were sanitized with 40 ppm Tsunami 200R solution, by spraying at 1.16 MPa for 5 min. The sticks were then dipped into different preservative solutions for 5 min: A) 2 % Citric + 2 % Ascorbic acids, B) 1 % Fruit Fresh, C) 50 ppm Chlorine, D) 100 ppm Sulfite, and E) Water. A portion of sticks from each treatment was blanched in water at 90 oC for 0 to 4 min. After blanching samples were tested for color and texture attributes, and for residual polyphenoloxidase, PPO and peroxidase, POD activity. Blanching for one minute or more reduced shear values by 33 to 50%, making them unsuitable for fresh consumption. Blanching also seemed to lower brightness (Hunter `L' value), whiteness and chroma. Hue was not affected by blanching. Preservatives had little if any influence on color and texture of sticks. Refrigerated, unblanched sticks maintained their color and texture for at least two weeks. The peracetic acid wash may aid in inactivating the browning enzymes. There was no significant difference in the enzymatic activity level for any of the five dipping treatments used. A slightly reduction in PPO and POD activity was achieved by blanching. However, no discoloration of the products was noticed for two weeks. This shows that prolonged storage of sweetpotatoes may lower enzymatic activity to the point that a fresh-cut product can be developed without the need for blanching.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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