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Food Chem

Title:		Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato
Author(s):		Hou F; Mu T; Ma M; Blecker C;
Address:		"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China; Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Universite de Liege, Passage des Deportes 2, Gembloux, Belgium. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Electronic address: mutaihua@126.com. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Universite de Liege, Passage des Deportes 2, Gembloux, Belgium"
Journal Title:		Food Chem
Year:		2019
Volume:		20181107
Issue:
Page Number:		136 - 143
DOI:		10.1016/j.foodchem.2018.11.034
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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?ª+min, a roasting temperature of 235?ª+ degrees C, and a roasting speed of 40?ª+rad/min, the reducing sugar and vitamin C of roasted sweet potato obtained under optimal condition was 47.79?ª+g/100?ª+g (DW) and 60.25?ª+mg/100?ª+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"
Keywords:		Aldehydes/analysis Antioxidants/analysis Ascorbic Acid/analysis/chemistry Dietary Fiber/analysis Food Handling/*methods Gas Chromatography-Mass Spectrometry Ipomoea batatas/*chemistry Magnetic Resonance Spectroscopy Odorants/analysis Phenols/analysis/chem;
Notes:		"MedlineHou, Feina Mu, Taihua Ma, Mengmei Blecker, Christophe eng England 2018/12/26 Food Chem. 2019 Apr 25; 278:136-143. doi: 10.1016/j.foodchem.2018.11.034. Epub 2018 Nov 7"