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Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato

Bechoff, A., Dufour, D., Dhuique-Mayer, C., Marouzé, C., Reynes, M. and Westby, A. (2008) Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato. Journal of Food Engineering, 92 (2). pp. 164-171. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2008.10.034)

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Abstract

Different drying treatments, cross flow, greenhouse solar, and open air-sun, were applied to an American orange-fleshed sweetpotato variety. Trans-β-carotene losses in flour made from dried chips varied between 16% and 34% in all treatments. Hot air cross flow drying retained significantly more provitamin A than sun drying. Solar and sun drying were not significantly different in terms of provitamin A retention. The shape of the sweetpotato pieces (chip or crimped slice) influenced provitamin A retention during sun drying; crimped slices retained more provitamin A. Other minor provitamin A compounds in fresh sweetpotato included 13-cis- and 9-cis-β-carotene and β-carotene 5,6 epoxide. No significant increase in the cis-isomers was observed after drying. Vitamin A activity in flours was found to be greater than 1,500 RE (β-carotene:retinol; 13:1) per 100 g including in sun-dried samples. Flour from orange-fleshed sweetpotato therefore has potential as a significant source of provitamin A.

Item Type: Article
Additional Information: [1] Available online: 7 November 2008. [2] Published in print: May 2009. [3] Published as: Journal of Food Engineering, (2009) Vol. 92, (2) pp. 164–171. [4] The Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).
Uncontrolled Keywords: carotenoids, provitamin A retention, drying, sun, solar, hot air, vitamin A activity, sweetpotato
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Faculty / Department / Research Group: Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:
Last Modified: 11 Nov 2013 13:00
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/3869

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