prikaz prve stranice dokumenta Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying
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Scientific paper - Original scientific paper
Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying
Croatian journal of food science and technology, 8 (2016), 2; 90-98. https://doi.org/10.17508/CJFST.2016.8.2.08
Lončarić, Ante; Svrakačić, Bernarda; Nedić Tiban, Nela; Kopjar, Mirela; Piližota, Vlasta

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Lončarić, A., Svrakačić, B., Nedić Tiban, N., Kopjar, M. & Piližota, V. (2016). Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying. Croatian journal of food science and technology, 8. (2), 90-98. doi: 10.17508/CJFST.2016.8.2.08

Lončarić, Ante, et al. "Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying." Croatian journal of food science and technology, vol. 8, no. 2, 2016, pp. 90-98. https://doi.org/10.17508/CJFST.2016.8.2.08

Lončarić, Ante, Bernarda Svrakačić, Nela Nedić Tiban, Mirela Kopjar and Vlasta Piližota. "Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying." Croatian journal of food science and technology 8, no. 2 (2016): 90-98. https://doi.org/10.17508/CJFST.2016.8.2.08

Lončarić, A., et al. (2016) 'Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying', Croatian journal of food science and technology, 8(2), pp. 90-98. doi: 10.17508/CJFST.2016.8.2.08

Lončarić A, Svrakačić B, Nedić Tiban N, Kopjar M, Piližota V. Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying. Croatian journal of food science and technology [Internet]. 2016 December 20 [cited 2025 March 27];8(2):90-98. doi: 10.17508/CJFST.2016.8.2.08

A. Lončarić, B. Svrakačić, N. Nedić Tiban, M. Kopjar and V. Piližota, "Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying", Croatian journal of food science and technology, vol. 8, no. 2, pp. 90-98, December 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:454118. [Accessed: 27 March 2025]

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Metadata
Title (english)Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying
AuthorAnte Lončarić
AuthorBernarda Svrakačić
AuthorNela Nedić Tiban
AuthorMirela Kopjar
AuthorVlasta Piližota
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Thermal treatments could be one of the hurdles in applications of sweet potato purees for food different products formulation. Sweet potato purees (SPP) were prepared from raw, baked and steamed roots and they were preserved by freezing and freeze-drying. The effects of baking and steaming on thermal properties (melting temperature-Tm, melting transition energy - ΔH, and glass transition temperatures - Tg) of sweet potato (cultivar Beauregard), were measured by means of a Differential scanning calorimetry (DSC). The SPP made from baked roots had higher total and soluble solids (20.32 and 18.95%, respectively) than SPP made from raw and steamed roots. It can be also noticed that starch content was reduced by steaming and baking which reflected on amount of total and reducing sugars. The increase of reducing sugars level in baked SPP for 3.78% and steamed for 0.86% SPP was the result of yielding the maltose. The chemical changes of SPP also influenced the thermal behavior such that SPP prepared from baked sweet
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 8, no. 2, pp. 90-98
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2016.8.2.08
URN:NBNurn:nbn:hr:109:454118
Publication2016-12-20
Document URLhttps://hrcak.srce.hr/171198
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 15:09:13