Studies on the Quality of 'Kinton'

-Effect of Sugar and Method of Cooking-

Abstract

By using the sweet potatoes, 'Kinton' was prepared under the various conditions; such as changing the amount of sugar from 50 to 100 percent of the total weight of sweet potatoes, the heating time extended from 0 to 30 min, and the final weight of finished products from 1.5 to 2. 5 times of the original material.
For the evaluation of the quality of 'Kinton', following items were studied.
1. The outflowing starch tested by measuring the sedimentation volume of 'Kinton' suspension, the viscosity and blue value of supernatant.
Microscopic observation was also made.
2. The texture assessment of 'Kinton' by a rheolo-meter.
3. The glossiness of 'Kinton' by a micro multi photometer.
4. The syneresis volume from the refregerated samples.
Following results were obtained;
1. The methods of mushing, heating and stirring the material had influence on the outflowing of starch.
2. The differences of heating time had little influence on the texture of 'Kinton'.
3. A correlation was recognized between the syneresis volume and the amount of moisture content of 'Kinton'.
4. A high correlation was recognized between the glossiness and the amount of sugar or moisture content of 'Kinton'.