Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali

• 主要作者: Md Ali, Norliza
• 格式: Thesis
• 语言: English
• 出版: 2002
• 在线阅读: https://ir.uitm.edu.my/id/eprint/103435/2/103435.pdf; https://ir.uitm.edu.my/id/eprint/103435/

This study is carried out to determine the effect of different concentrations of calcium chloride solution on texture of dehydrated sweet potatoes after rehydration. This study also involves the comparison of the rehydration ratio and to evaluate the acceptability of rehydrated sweet potatoes obtained. Sweet potatoes immersed in 0.4% concentration of calcium chloride gave greater firmness of dehydrated sweet potatoes. The optimum time for rehydration process was 30 minutes of dehydrated sweet potatoes. Decreasing the duration time of rehydration process gave the lowest rehydration ratio of dehydrated sweet potatoes. Sensory evaluation was carried out using Hedonic scale to evaluate the acceptability of rehydrated sweet potatoes in terms of colour, appearance and firmness. . The analysis of variance (Duncan's Multiple Range Test) showed that there were significant different in term of colour, appearance and firmness of rehydrated sweet potatoes at 5% level. The means scores indicated that the sweet potatoes immersed in 0.4% concentrations of calcium chloride were more acceptability as compared to samples immersed in 0.2%, 0.6% and 1.0% concentrations of calcium chloride solution respectively. The Correlation Coefficients Analysis data showed that the scores for firmness were positive and had good correlation, where the R-value was 0.797 between sensory evaluation and texture analyzer.