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

被引：20
|
作者：
Bechoff, Aurelie [1 ]
Tomlins, Keith [1 ]
Dhuique-Mayer, Claudie [2 ]
Dove, Richard [3 ]
Westby, Andrew [1 ]
机构：
[1] Univ Greenwich, Nat Resources Inst, Chatham ME4 4TB, Kent, England
[2] CIRAD, UMR Qualisud, F-34398 Montpellier, France
[3] World Vis, HarvestPlus Reaching End Users Project, Quelimane, Mozambique
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 01期
关键词：
Carotenoids; drying; Ipomea batata (L; ) Lam; on-farm; on-research; storage; BETA-CAROTENE; ASCORBIC-ACID; DEGRADATION; KINETICS; RETENTION; PROVITAMIN; STABILITY;
D O I：
10.1111/j.1365-2621.2010.02450.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
P>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 < 0.05) but not on storage and variety had an effect on both. Total carotenoid losses during storage were much higher being 83.7% on average, after 4 months, with main individual carotenoids fitting a first-order kinetics degradation. Globally, carotenoid losses on-farm or on-research station were of similar level.
引用
收藏
页码：52 / 60
页数：9
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