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Effect of Oven Drying Process on Quality of Sweet Po
Jose Antonio Afoan,Jiseon Lee,Junggyu Lee,Dong-Hyun Park,Hee Jeong Choi,Jing Jing Bai,SangYoon Lee,Soojin Kim,Jae-Hee Seo,Eun-Young Ko,Mi-Jung Choi 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10
Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.