Study on the production technology and storage characteristics of purple sweet potato muffin

JIA Xing; ZHOU Yi-bin; WANG Nai-fu; WANG Ming-chun

doi:10.3969/j.issn.2096-1553.2016.4.009

Abstract：Purple sweet potato flour was added to the traditional muffin to make purple sweet potat muffin.The amount of water,ratio of flours and amount of sugar on the texture and sensory characteristics of purple sweet potato muffin was analyzed by single factor and orthogonal experiments.Production technology of purple sweet potato was optimized,and traditional and purple sweet potato muffin were stored at 4 ℃ and their storage char-acteristics were compared.The results showed that the optimum processing conditions for purple sweet potato muffin were:water amount,50 wt%;ratio of glutinous rice flour,japonica rice flour and purple sweet potato flour,4:2:4;sugar amount,25 wt%.Under 4 ℃ storage,the moisture content and water-holding capacity traditional and purple sweet potato muffin were decreased with the increase of storage time.During the whole storage time,the moisture content and water-holding capacity of purple sweet potato muffin were higher than traditional muffin.With the increase of storage time,the hardness,adhesion,chewiness and springiness of the two kinds of muffin increased at first and then decreased.With the increase of storage time,the starch structure changed from A to V type in the two kinds of muffin.At the same storage time,the starch crystallinity degree of traditional muffin was higher than purple sweet potato muffin.