BIBLIOS

Document type
Journal articles

Document subtype
Full paper

Title
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Participants in the publication
Elsa M. Gonçalves (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Nelson Pereira (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Mafalda Silva (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Nuno Alvarenga (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Ana Cristina Ramos (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Carla Alegria (Author)
cE3c/FCUL
Marta Abreu (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.

Summary
The drying process is an essential thermal process for preserving vegetables and can be\nused in developing dried products as healthy alternative snacks. The effects of air-drying conditions\nusing a convection dryer with hot air at different temperatures (60, 65, 70, 75, and 80 C,\nin the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices\n(2.0  0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition,\nphysicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and\ncarotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were\nassessed. Drying time was shown to have a more significant effect than temperature on the quality of\ndried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal\ndegradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions,\ncontrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal\nconditions (75 C for 200 min), achieved a moisture content (10%) suitable for preservation,\nproviding a crispy texture with favourable sensory acceptance and providing a carotenoid content\nsimilar to the raw product.


Where published
Foods

Publication Identifiers
ISSN - 2304-8158

Publisher
MDPI AG



Document Identifiers
DOI - https://doi.org/10.3390/foods12061198
URL - http://dx.doi.org/10.3390/foods12061198

Keywords
sweet potato chips drying total phenolic content total carotenoid content sensory evaluation

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