Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/30301 |
Resumo: | 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. |
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Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chipssweet potato chipsdryingtotal phenolic contenttotal carotenoid contentsensory evaluationThe 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.MDPIRepositório da Universidade de LisboaGonçalves, Elsa M.Pereira, NelsonSilva, MafaldaAlvarenga, NunoRamos, Ana CristinaAlegria, CarlaAbreu, Marta2024-03-08T16:26:09Z2023-032023-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/30301engGonçalves, 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, 1198.10.3390/foods12061198info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-10T01:35:00Zoai:www.repository.utl.pt:10400.5/30301Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:14:16.958649Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
title |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
spellingShingle |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips Gonçalves, Elsa M. sweet potato chips drying total phenolic content total carotenoid content sensory evaluation |
title_short |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
title_full |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
title_fullStr |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
title_full_unstemmed |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
title_sort |
Influence of air-drying conditions on quality, bioactive composition and sensorial attributes of sweet potato chips |
author |
Gonçalves, Elsa M. |
author_facet |
Gonçalves, Elsa M. Pereira, Nelson Silva, Mafalda Alvarenga, Nuno Ramos, Ana Cristina Alegria, Carla Abreu, Marta |
author_role |
author |
author2 |
Pereira, Nelson Silva, Mafalda Alvarenga, Nuno Ramos, Ana Cristina Alegria, Carla Abreu, Marta |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Gonçalves, Elsa M. Pereira, Nelson Silva, Mafalda Alvarenga, Nuno Ramos, Ana Cristina Alegria, Carla Abreu, Marta |
dc.subject.por.fl_str_mv |
sweet potato chips drying total phenolic content total carotenoid content sensory evaluation |
topic |
sweet potato chips drying total phenolic content total carotenoid content sensory evaluation |
description |
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. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03 2023-03-01T00:00:00Z 2024-03-08T16:26:09Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/30301 |
url |
http://hdl.handle.net/10400.5/30301 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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. 10.3390/foods12061198 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1817551058877022208 |