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Effects of microwave irradiation on amylolytic activities in dehydrated sweet potato flour development of snack foods produced from sweet potatoes part iv


Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 34(3): 178-184
Effects of microwave irradiation on amylolytic activities in dehydrated sweet potato flour development of snack foods produced from sweet potatoes part iv
The effects of microwave irradiation at 2450 MHz on dehydrated sweet potato flour were studied. Freezedried sweet potato flour at various moisture levels (moisture content: 10, 15, 20 and 25%) was irradiated at 180W for up to 480 sec. at intervals of 60 sec. It was demonstrated that microwave heating was effective in decreasing enzyme activities (.alpha.-amylase, .beta.-amylase). The rate of amylolytic enzyme inactivation was influenced by the initial moisture content of flour. Amylolytic enzyme in the flour with higher moisture content was inactivated by shorter irradiation. Most notable physiocochemical changes after irradiation of flour (initial moist, content: 15%, irradiation time: 420 sec.) compared with no non-irradiated one were as follows (1) increase of water capacity, (2) increase of Amylograph viscosity, (3) decrease of reducing sugar content together with increase of starch content in cooked dough, (4) increase of starch retrogradation rate, and (5) decrease of polyphenol oxidase activity. From irradiated sweet potato flour, foods with high expansivity and good texture.

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Accession: 005314423



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