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

Bechoff Aurélie, Dufour Dominique, Dhuique-Mayer Claudie, Marouzé Claude, Reynes Max, Westby Andrew. 2009. Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweet potato. Journal of Food Engineering, 92 (2) : 164-171.

https://doi.org/10.1016/j.jfoodeng.2008.10.034

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : ENGINEERING, CHEMICAL

Résumé : 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.

Mots-clés Agrovoc : patate douce, caroténoïde, séchage, farine non céréalière

Mots-clés géographiques Agrovoc : États-Unis d'Amérique

Mots-clés complémentaires : Provitamine A

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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