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- W2097135814 abstract "The temperature at the central portion of sweet potato roots increased with prolonged blanching and baking times. However, the mode of heat penetration in blanched roots was different and that was directly correlated with the suitability for eating. The internal temperature, obtained during the first 10 and 30 min of blanching and baking processes, enhanced the amylase activity and resulted in major conversion of starch to reducing sugars. A slight increase in the amount of non-reducing sugars occurred upon cooking. The differences in the ultrastructure between raw and cooked sweet potato roots were studied with a scanning electron microscope. All the starch granules gelatinized with complete deformation of shape after blanching for 20 min, while those of baked roots showed great resistance to deformation. The dispersion of the starch suspension was evident after 30 and 50 min in blanched and baked roots, respectively. Variations in the over-cooked roots were studied." @default.
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- W2097135814 date "1989-01-01" @default.
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- W2097135814 title "Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes" @default.
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- W2097135814 doi "https://doi.org/10.1016/0308-8146(89)90032-0" @default.
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