The Functional characterization of biofortified sweet potato flour dried at different temperatures

Authors

  • Diene Gonçalves Souza Instituto Federal de Educação
  • Osvaldo Resende Instituto Federal de Educação
  • Lucimeire Pilon Empresa Brasileira de Pesquisa Agropecuária, (EMBRAPA Hortaliças)
  • Luiz Alberto Colnago Empresa Brasileira de Pesquisa Agropecuária, (EMBRAPA Instrumentação)
  • Rodrigo Henrique dos Santos Garcia Universidade de São Paulo, (USP São Carlos)
  • Adrielle Borges de Almeida Instituto Federal de Educação, Ciência e Tecnologia Goiano – Campus Rio Verde

DOI:

https://doi.org/10.31686/ijier.vol8.iss12.2830

Keywords:

Dehydration;, Phenolic Compounds;, β-carotene;, Antioxidant Capacity;, Magnetic Resonance.

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is an abundant source of carotenoids, and the processing of its tubers as flour is an alternative to add value and expand its use. The objective was to characterize flour from the pulp of biofortified sweet potato dried at different drying temperatures. Biofortified sweet potatoes (accession CNPH1210) were dried in a forced air ventilation oven, under four temperature conditions: 45, 55, 65 and 75 °C. Drying continued until the sliced roots reached moisture content of 14 % (d.b.). Fibers, phenolic compounds, carotenoids, β-carotene, antioxidant capacity by ABT and DPPH, scanning electron microscopy, high-field magnetic resonance imaging, infrared absorption spectrometry were evaluated. Flours obtained from sliced roots dried at 45, 55, 65 and 75 ºC showed stability in their morphological characteristics. The temperature of 45 °C was the most indicated for the production of biofortified sweet potato flours, as the produced flours had higher contents of bioactive compounds, being a significant source of carotenoids.

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Author Biographies

  • Diene Gonçalves Souza, Instituto Federal de Educação

    Ciência e Tecnologia Goiano – Campus Rio Verde, Rio Verde, Brasil.

  • Osvaldo Resende, Instituto Federal de Educação

    Ciência e Tecnologia Goiano – Campus Rio Verde,
    Rio Verde, Brasil.

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Published

2020-12-01

How to Cite

Gonçalves Souza, D., Resende, O., Pilon, L., Alberto Colnago , L. ., dos Santos Garcia , R. H., & Borges de Almeida , A. . (2020). The Functional characterization of biofortified sweet potato flour dried at different temperatures. International Journal for Innovation Education and Research, 8(12), 167-182. https://doi.org/10.31686/ijier.vol8.iss12.2830

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