Efeito das temperaturas de secagem nas propriedades funcionais da batata doce de polpa roxa (Ipomoea batatas)

• Autor(a) principal: Vidal, Herbert Gama
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/6524
• topic: Antocianinas; Page, Henderson e Pabis; cin?tica de secagem; Anthocyanins; Page, Henderson and Pabis; drying kinetics; Ci?ncia e Tecnologia de Alimentos

Sweet potatoes (Ipomoea batatas) are one of the most important food crops in developing countries, their easy cultivation, adaptability, tolerance to different climates and low production cost facilitate their dissemination. Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, as well as having hypoglycemic properties. Anthocyanins are natural antioxidants capable of inhibiting or delaying injuries caused by free radicals. One of the most used methods of preserving starchy vegetables is drying followed by the grinding process, with the formation of flour. Even though it is a simple execution method, it has process parameters that interfere widely in sensory terms and in the physical and chemical properties of the final product. The present work aimed to evaluate the impact of different drying temperatures in a dehydrator with hot air circulation on the antioxidant capacity, on the content of phenolic compounds, total and monomeric anthocyanins in the purple-fleshed sweet potato, in addition to evaluating the mathematical model that better describe the drying kinetics. Dryings were carried out at temperatures of 40, 50 and 60 ? C to obtain the flours that were used in physical and chemical analysis. The drying data were used to evaluate the mathematical models of Page, Peleg, Henderson and Pabis and Fick with 6 terms using the statistical calculation software STATISTICA version 7.0. The mathematical model that best described the kinetic curves was the Page model, followed by the Henderson and Pabis model. The development of the model allows the predictability of drying time versus the moisture content of the sample to be obtained in dehydrators with continuous circulation of hot air. According to the results observed, drying at 40?C was more convenient in terms of phenolic compounds, however drying at 50?C was more efficient for the result of antioxidant capacity by the free radical capture method carried out by DDPH and for total and monomeric anthocyanins. However, of the temperatures studied, the one that proved to be the most suitable for working with this sweet potato with purple flesh was drying with forced ventilation at 50?C.