Effects of Ascorbic Acid on the Color of Steamed and Cured Sweetpotato Slices Made from Purple Flesh Varieties

Abstract

Steamed and cured sweetpotato slices so-called “Hoshi-imo” made from purple flesh varieties tend to darken during processing. The effect of ascorbic acid on the darkening of “Hoshi-imo” was examined. As a result, darkening of “Hoshi-imo” was decreased by treatment with 2 g/L of ascorbic acid solution. The treatment given at 75°C was the most effective. However, the taste of “Hoshi-imo” processed with 5 g/L of ascorbic acid was inferior.