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Optimization of the drying process for production of biofortified sweet potato flour
Author(s) -
Souza Diane Maschio,
Coelho Silvia Renata Machado,
Christ Divair,
Kottwitz Luciana Bill Mikito,
Lewandoski Cristiano Fernando,
Kowaleski Jussara,
Lovato Frederico,
Gurgacz Flávio
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15039
Subject(s) - food science , ascorbic acid , flavor , ipomoea , carotenoid , central composite design , chemistry , vitamin c , cultivar , vitamin , carotene , orange (colour) , response surface methodology , horticulture , biology , biochemistry , chromatography
Beauregard sweet potatoes have high concentration of β‐carotene, a precursor of vitamin A, which helps in human growth and development. The objective of the work was to optimize the Beauregard sweet potato flour production process, maintaining a high content of carotenoids. A central rotational composite design 2 3 was performed with three central points and six axial points. Independent factors were ascorbic acid concentration, immersion time, and drying temperature while investigated responses were carotenoid, vitamin C and protein content and color. The optimum conditions for the processing of sweet potato flour was ascorbic acid concentration used in the immersion of 1.84 g 100 ml –1 , immersion time of 43.6 min, and drying temperature of 43.3°C. The process showed 100% general desirability, and the product obtained present 419.85 μg g –1 of carotenoids, 24.92 mg 100 g –1 of vitamin C, and 5.26 mg 100 g –1 of protein content. Practical applications Sweet potato ( Ipomoea potatoes L. (Lam.)) is an energetic food, containing a high content of vitamins and minerals. The Beauregard variety, with orange pulp, has advantages over other cultivars because it has high productivity and is more nutritious due to its high content of β‐carotene (115 μg g –1 of fresh roots), in addition to different color and flavor. The drying process of roots for the production of flour is a method most used to reduce post‐harvest losses that occur due to its high perishability. The use of experimental planning through a central rotational composite design (DCCR) is an efficient statistical tool that allows determining the ideal conditions of the Beauregard sweet potato flour production process in which the high nutritional value is maintained, preserving the B‐carotene) and with less alteration of the color sensory attribute.