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Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips

Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips

Bechoff, Aurélie, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:10.1111/j.1745-4557.2011.00391.x)

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Abstract

Various dipping pretreatments have been investigated for orange-fleshed sweet potato (OFSP) to retain carotenoids after drying and subsequent storage. Effects of blanching, sodium metabisulfite (0.5 or 1%), acids (ascorbic acid [1%] or citric acid [0.5%]) or salt (1%), either singly or as mixtures, were tested on dried OFSP chips that were stored for up to 6 months in ambient conditions. Overall, there was a positive effect of dipping on total carotenoid content after drying compared with control (P < 0.05). A slight improvement in carotenoid content was observed during the first month of storage with ascorbic acid, sodium metabisulfite, and mixtures of sodium metabisulfite and citric acid, or ascorbic acid and salt pretreatments, but these higher levels were not maintained over longer storage periods (4–6 months). The general lack of improvement was believed to result from the leaching and degradation of the chemicals during storage.

Item Type: Article
Uncontrolled Keywords: pre-treatment, drying, storage, orange-fleshed sweet potato (OFSP), carotenoids, sodium metabisulfite, leaching
Subjects: 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: 28 Jun 2012 13:23
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/6502

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