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Publication
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips
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Advisor(s)
Abstract(s)
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.
Description
Keywords
sweet potato chips drying total phenolic content total carotenoid content sensory evaluation
Pedagogical Context
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.
Publisher
MDPI