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

Bechoff A., Tomlins K.I., Dhuique-Mayer C., Dove R., Westby A.. 2011. International Journal of Food Science and Technology, 46 (1) : p. 52-60.

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. (Résumé d'auteur)

Mots-clés : séchoir; stockage; caroténoïde; perte au cours du traitement; composition chimique; séchage; patate douce; ipomoea batatas; mozambique; chips

Thématique : Traitement et conservation des produits alimentaires; Composition des produits alimentaires; Machines et matériels agricoles

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