On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)
Bechoff, Aurélie, Tomlins, Keith, Dhuique-Mayer, Claudie, Dove, Richard and Westby, Andrew (2011) On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.). International Journal of Food Science & Technology, 46 (1). pp. 52-60. ISSN 0950-5423 (Print), 1365-2621 (Online) (doi:10.1111/j.1365-2621.2010.02450.x)Full text not available from this repository.
Drying of orange-fleshed sweet potato was evaluated under African rural conditions. Three locally built dryers (open- air sun, tunnel and shade) were tested using Resisto and MGCL01 varieties in Mozambique. Total carotenoid losses were low in all dryers being 9.2% on average. After drying, sweet potato chips were stored in a traditional way (jute bags inside a mud house). Chip size (thin, thick chip or slice) had a significant effect on drying (P < 0.05) but not on storage and variety had an effect on both. Total carotenoid losses during storage were much higher being 83.7% on average, after 4 months, with main individual carotenoids fitting a first-order kinetics degradation. Globally, carotenoid losses on-farm or on-research station were of similar level.
|Additional Information:|| First published online: 17 December 2010.  Published in print: January 2011.  Published as: International Journal of Food Science & Technology, (2011), Vol. 46, (1), pp. 52–60.  The definitive version is available at www.blackwell-synergy.com.  The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology (IFST).|
|Uncontrolled Keywords:||carotenoids, drying, Ipomea batata (L.) Lam, on-farm, on-research, storage|
|Subjects:||S Agriculture > S Agriculture (General)|
S Agriculture > SB Plant culture
|School / Department / Research Groups:||Natural Resources Institute|
Natural Resources Institute > Food & Markets
|Last Modified:||21 Aug 2013 09:42|
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