Drying temperatures on the functional properties of purple-fleshed sweet potato

ABSTRACT: Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, and also exhibit hypoglycemic properties. Anthocyanins natural antioxidants with the capacity to inhibit or delay injuries caused by free radicals. Drying is one of most commonly used vegetable preservation methods; although,it has parameters that affect sensory physicochemical properties final product. The present study assessed impact drying temperatures (40, 50, 60 °C) on purple-fleshed potato. Cut, unpeeled potato slices 4 cm diameter 3 mm thickness were dried an oven hot air circulation. effect different antioxidant capacity, compound content, total monomeric quantities anthocyanins purple measured, a mathematical model describing kinetics was determined. According results observed, process at 40 °C better preserved compounds; however, 50 more efficient for conserving measured H + capture method performed DDPH, anthocyanins. models best described kinetic curves those Henderson Pabis, Page.