On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)

On-farm evaluation of the impact of drying and storage on the carotenoid content of orange-fleshed sweet potato (Ipomea batata Lam.)

Summary 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, sw...

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Veröffentlicht in:International journal of food science & technology 2011-01, Vol.46 (1), p.52-60
Hauptverfasser: Bechoff, Aurélie, Tomlins, Keith, Dhuique-Mayer, Claudie, Dove, Richard, Westby, Andrew
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Carotenoids
Drying
Food engineering
Food industries
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Ipomea batata (L.) Lam
on-farm
on-research
storage
Sweets
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Zusammenfassung:Summary 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 
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2010.02450.x