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Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips

2023-03Journal article Open access
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dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorPereira, Nelson
dc.contributor.authorSilva, Mafalda
dc.contributor.authorAlvarenga, Nuno
dc.contributor.authorRamos, Ana Cristina
dc.contributor.authorAlegria, Carla
dc.contributor.authorAbreu, Marta
dc.date.accessioned2024-03-08T16:26:09Z
dc.date.available2024-03-08T16:26:09Z
dc.date.issued2023-03
dc.description.abstractThe 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.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonçalves, 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.pt_PT
dc.identifier.doi10.3390/foods12061198pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/30301
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.relationCentre for Ecology, Evolution and Environmental Changes
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relation.publisherversionhttps://www.mdpi.com/journal/foodspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectsweet potato chipspt_PT
dc.subjectdryingpt_PT
dc.subjecttotal phenolic contentpt_PT
dc.subjecttotal carotenoid contentpt_PT
dc.subjectsensory evaluationpt_PT
dc.titleInfluence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chipspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardTitleCentre for Ecology, Evolution and Environmental Changes
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00329%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.citation.issue6pt_PT
oaire.citation.startPageArticle number 1198pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationf09deb21-8f68-438d-9999-acbd38f7e042
relation.isProjectOfPublicatione6d2c5ff-9af2-4726-9821-7bcf881e9e2d
relation.isProjectOfPublication68ef0aed-47b8-469e-819f-7175024862e9
relation.isProjectOfPublication.latestForDiscoverye6d2c5ff-9af2-4726-9821-7bcf881e9e2d

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