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

文献类型： 外文期刊

作者： Hou, Feina 1 ; Mu, Taihua 1 ; Ma, Mengmei 1 ; Blecker, Christophe 2 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Passage Deportes 2, Gembloux, Belgium

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

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 278 卷

页码：

收录情况： SCI

摘要： 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 degrees 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 (T-2) were decreased after roast process, indicated that the bound water in sweet potato was diffused from inside to outside, thus the texture became softer.

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