Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks

Sweet potatoes have been the focus of study due to their nutritional content, as they are considered a food that can help reduce malnutrition owing to their energy contribution. In addition, they serve as a source of other compounds with biological activity that can offer health benefits. The objective of this research was to evaluate the effect of baking temperature on the physicochemical properties and bioactive compounds of sweet potato snacks and to analyze the kinetics for these variables during the process as a function of temperature and time. Fracturability (F), water activity (a(w)), color variables (L*, a*, and b*), total color difference (Delta E), ascorbic acid (AA), phenolic compounds (PC), and total carotenoids (TC) of raw and baked sweet potatoes at 100, 120, and 140 degrees C were measured. The kinetics of moisture content ratio (X/X-0), fracturability (F), water activity (a(w)), and total color difference (Delta E) were set up. Physicochemical analysis showed that higher baking temperatures led to softer texture with reduced water activity and significant color changes. Bioactive compounds: AA, PC, and TC exhibited a reduction with temperature. Despite these temperature-induced reductions, significant retention of AA and partial retention of PC and TC for these nutrient and antioxidants were achieved. Kinetic analysis emphasized the dynamic nature of physicochemical transformations during baking, providing valuable insights for both the food industry and consumer acceptance.