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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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. i 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, br. 2, 2016, str. 90-98. https://doi.org/10.17508/CJFST.2016.8.2.08

Lončarić, Ante, Bernarda Svrakačić, Nela Nedić Tiban, Mirela Kopjar i 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, br. 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), str. 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]. 20.12.2016. [pristupljeno 01.04.2025.];8(2):90-98. doi: 10.17508/CJFST.2016.8.2.08

A. Lončarić, B. Svrakačić, N. Nedić Tiban, M. Kopjar i 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, br. 2, str. 90-98, Prosinac 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:454118. [Citirano: 01.04.2025.]

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Podaci o radu
Naslov (engleski)Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying
AutorAnte Lončarić
AutorBernarda Svrakačić
AutorNela Nedić Tiban
AutorMirela Kopjar
AutorVlasta Piližota
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 8, br. 2, str. 90-98
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2016.8.2.08
URN:NBNurn:nbn:hr:109:454118
Datum objave publikacije2016-12-20
URL dokumentahttps://hrcak.srce.hr/171198
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 15:09:13