Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweet potato
Different drying treatments, cross flow, greenhouse solar, and open air-sun, were applied to an American orange-fleshed sweetpotato variety. Trans-?-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-?-carotene and ?-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 (?-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.
| Main Authors: | , , , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, patate douce, caroténoïde, séchage, farine non céréalière, http://aims.fao.org/aos/agrovoc/c_14729, http://aims.fao.org/aos/agrovoc/c_1333, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_35229, http://aims.fao.org/aos/agrovoc/c_8114, |
| Online Access: | http://agritrop.cirad.fr/547821/ http://agritrop.cirad.fr/547821/1/document_547821.pdf |
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