Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Hou, Feina; Mu, T.; Ma, M.; Blecker, Christophe

doi:10.1016/j.foodchem.2018.11.034

Article (Scientific journals)

Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Hou, Feina; Mu, T.; Ma, M. et al.

2019 • In Food Chemistry, 278, p. 136-143

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/233383

DOI
10.1016/j.foodchem.2018.11.034

PubMed
30583354

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Keywords :

Response surface methodology; Roasted sweet potato; Nutritional composition; Volatile compounds; Moisture migration

Abstract :

[en] The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted sweet potato were also determined. The results revealed that the optimal roasting condition included a roasting time of 40 min, a roasting temperature of 235 °C, and a roasting speed of 40 rad/min, the reducing sugar and vitamin C of roasted sweet potato obtained under optimal condition was 47.79 g/100 g (DW) and 60.25 mg/100 g (DW), respectively. After roasting, starch, protein and vitamin C content of sweet potato were significantly decreased, while total phenolic content and antioxidant activity were increased. 2-Methyl butanal was the main aromatic compound. Low-field NMR indicated that the proportion of free water increased and relaxation times (T2) were decreased after roast process, indicated that the bound water in sweet potato was diffused from inside to outside, thus the texture became softer.

Disciplines :

Food science

Author, co-author :

Hou, Feina ; Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)

Mu, T.

Ma, M.

Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Language :

English

Title :

Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Publication date :

2019

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier, Netherlands

Volume :

278

Pages :

136-143

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 01 March 2019

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