Preparation of Sweet Potato Chips by Combined Method in Different Thicknesses

Oliveira, Silvana N. and Cavalcanti Mata, Mário E. R. M. and Duarte, Maria E. and Filho, Raimundo Bernadino and Rosal, Andréia G. C. and Camelo, Marteson C. S. and Lisboa, Cícera G. C. and Sousa, Alisson B. B. and Santiago, Vanessa M. S. (2019) Preparation of Sweet Potato Chips by Combined Method in Different Thicknesses. Journal of Agricultural Science, 11 (5). p. 296. ISSN 1916-9752

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Abstract

The objective of this research was to prepare sweet potato chips (Ipomoea batatas L.) in three different thicknesses (0.75, 1.25 and 1.75 mm) using a combined oven drying and frying process at three different temperatures (60, 70 and 80 °C) and to evaluate its centesimal composition, water content and texture (rupture resistance). The water and ash contents increased as the thickness increased and the opposite effect was observed for the lipids that reduced with increasing thickness. For the absorption of fat and calories, the chips presented varied values that can be attributed to the fact that the chips did not undergo the process of exhaustion after the frying. The highest values of rupture resistance (RR) were observed for the chips of 1.75 mm and the absorption of fat and water content interfered directly in this resistance. The sweet potato chips with lower caloric value were those that had drying at 60 °C in the thicknesses of 0.75 and 1.75 mm, however the best sample were chips with 0.75 mm thickness by the drying treatment at 60 °C combined with frying, taking into account the values of water content, calories and fracture.

Item Type: Article
Subjects: STM Open Press > Agricultural and Food Science
Depositing User: Unnamed user with email support@stmopenpress.com
Date Deposited: 11 May 2023 07:00
Last Modified: 21 Sep 2024 04:06
URI: http://journal.submissionpages.com/id/eprint/1226

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