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dc.contributor.authorBechoff, A.
dc.contributor.authorDufour, D.L.
dc.contributor.authorDhuique-Mayer, C.
dc.contributor.authorMarouze, C
dc.contributor.authorReynes, M
dc.contributor.authorWestby, A
dc.date.accessioned2014-09-24T07:58:33Z
dc.date.available2014-09-24T07:58:33Z
dc.date.issued2009
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10568/42777
dc.description.abstractDifferent drying treatments, cross flow, greenhouse solar, and open-air sun, were applied to an American orange-fleshed sweetpotato variety. Trans-?-carotene losses in flour made from dried chips varied between 16 and 34% in all treatments. Hot air cross flow drying retained significantly more provitamin A than sun drying. Solar and sun drying were not significantly different in terms of provitamin A retention. The shape of the sweetpotato pieces (chip or crimped slice) influenced provitamin A retention during sun-drying; crimped slices retained more provitamin A. Other minor provitamin A compounds in fresh sweetpotato included 13-cis and 9-cis-?-carotene and ?-carotene 5,6-epoxide. No significant increase in the cis-isomers was observed after drying.
dc.language.isoen
dc.sourceJournal of Food Engineering
dc.subjectSWEET POTATOES
dc.subjectDRYING
dc.subjectCAROTENOIDS
dc.subjectRETINOL
dc.subjectHOT AIR DRYING
dc.subjectNATURAL DRYING
dc.subjectFLOURS
dc.subjectBATATA
dc.subjectSECADO
dc.subjectCAROTENOIDES
dc.subjectRETINOL
dc.subjectSECADO POR AIRE CALIENTE
dc.subjectSECADO NATURAL
dc.subjectHARINAS
dc.titleEffect of hot air, solar and sun drying treatments on protavitamin A retention in orange-fleshed sweetpotato
dc.description.versionPeer-reviewed
dc.typeJournal Article
cg.subject.ciatNUTRITION
cg.identifier.statusOpen Access
cg.identifier.urlhttp://ciat-library.ciat.cgiar.org/Articulos_Ciat/Bechoff%20JFE%20acceptation.pdf
cg.isijournalISI Journal


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