Publicação
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips
| dc.contributor.author | Gonçalves, Elsa M. | |
| dc.contributor.author | Pereira, Nelson | |
| dc.contributor.author | Silva, Mafalda | |
| dc.contributor.author | Alvarenga, Nuno | |
| dc.contributor.author | Ramos, Ana Cristina | |
| dc.contributor.author | Alegria, C. | |
| dc.contributor.author | Abreu, Marta | |
| dc.date.accessioned | 2023-05-03T17:01:24Z | |
| dc.date.available | 2023-05-03T17:01:24Z | |
| dc.date.issued | 2023-04 | |
| dc.description.abstract | The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Gonçalves, E.M.; Pereira, N.; Silva, M.; Alvarenga, N.; Ramos, A.C.; Alegria, C.; Abreu, M. Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. Foods 2023, 12, 1198. https://doi.org/10.3390/foods12061198 | pt_PT |
| dc.identifier.doi | 10.3390/foods12061198 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10451/57343 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | FCT UIDB/04035/2020 | pt_PT |
| dc.relation | FCT UIDB/00329/2020 | pt_PT |
| dc.relation | FCT UIDB/04129/2020 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 6 | pt_PT |
| oaire.citation.startPage | 1198 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 12 | pt_PT |
| person.familyName | Alegria | |
| person.givenName | Carla | |
| person.identifier | M-8770-2015 | |
| person.identifier.ciencia-id | 5115-6CF2-C01A | |
| person.identifier.orcid | 0000-0002-9461-4569 | |
| person.identifier.scopus-author-id | 25228203500 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isAuthorOfPublication | 0d26dacc-4d90-45ab-918e-1fc82667059a | |
| relation.isAuthorOfPublication.latestForDiscovery | 0d26dacc-4d90-45ab-918e-1fc82667059a |