Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars

Food Science and Biotechnology

Volumn 21, Issue 2, 2012, Pages 525-530

  Yang, Ji Hee ^b   Park, Ho Young ^a   Kim, Yun Sook ^a   Choi, In Wook ^a   Kim, Sung Soo ^a   Choi, Hee Don ^a  

^a Korea Food Research Institute   (South Korea)

^b World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

Author keywords

quality characteristics; snack; sweet potato; vacuum frying

Indexed keywords

ANTHOCYANIN CONTENT; B VALUE; DEEP FAT FRYING; HIGH-QUALITY PRODUCTS; LIPID CONTENT; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC; SENSORY EVALUATION; SNACK; SWEET POTATO; TOTAL CAROTENOIDS; VACUUM FRYING;

ANTHOCYANINS; MANUFACTURE; TEXTURES; VACUUM; VACUUM TECHNOLOGY;

OILS AND FATS;

IPOMOEA BATATAS;

EID: 84862093879     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0067-4     Document Type: Article

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