Optimization of processing technology using response surface methodology and physicochemical properties of roasted
Feina Hou1, Taihua Mu2, Mengmei Ma2
1Institute 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, Université de Liège, Passage des Déportés 2, Gembloux, Belgium.
Food Chemistry
|December 26, 2018
Summary
Optimal roasting conditions for sweet potatoes were identified using response surface methodology. Roasting at 235°C for 40 minutes yielded enhanced antioxidant activity and desirable texture due to optimized water migration.
Area of Science:
- Food Science
- Agricultural Engineering
Background:
- Sweet potato quality is influenced by processing methods.
- Understanding roasting effects on nutritional and textural properties is crucial for product development.
Purpose of the Study:
- To determine the optimal roasting conditions for sweet potato.
- To analyze the impact of roasting on proximate composition, antioxidant activity, volatile compounds, and water migration.
Main Methods:
- Response surface methodology was employed to optimize roasting parameters (time, temperature, speed).
- Proximate composition, antioxidant activity, volatile compounds, and water migration (using low-field NMR) were analyzed.
- Sensory attributes and chemical composition were evaluated.
Main Results:
- Optimal roasting conditions were found to be 40 min at 235°C and 40 rad/min.
- Under optimal conditions, reducing sugar and vitamin C content were 47.79 g/100 g (DW) and 60.25 mg/100 g (DW), respectively.
- Roasting increased total phenolic content and antioxidant activity, decreased starch, protein, and vitamin C, and softened texture due to water migration.
Conclusions:
- Response surface methodology effectively identified optimal sweet potato roasting conditions.
- Roasting significantly alters sweet potato's nutritional profile, antioxidant capacity, and texture.
- Optimized roasting enhances desirable compounds and improves texture through controlled water diffusion.
Keywords:
Acetic acid (PubChem CID:176)Acetonitrile (PubChem CID:6342)Alpha-d-glucose (PubChem CID:79025)Chlorogenic acid (PubChem CID:1794427)Disodium hydrogen phosphate (PubChem CID:24203)Ethanol (PubChem CID:702)Hydrochloric acid (PubChem CID:313)Moisture migrationNutritional compositionResponse surface methodologyRoasted sweet potatoSodium carbonate (PubChem CID:10340)Sodium hydroxide (PubChem CID:14798)Sulfuric acid (PubChem CID:1118)Volatile compounds
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