Process optimization by response surface methodology and quality attributes of orange fleshed sweet potato (Ipomoea batatas L.) vacuum fried chips

2019 ◽  
Vol 13 (3) ◽  
pp. 2367-2376
Author(s):  
Namrata A. Giri ◽  
Chintha Pradeepika ◽  
M. S. Sajeev
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Process Optimization ◽  
Ipomoea Batatas ◽  
Quality Attributes ◽  
Orange Fleshed Sweet Potato

scholarly journals Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1378
Author(s):  
Sri Sampath Janaka Senevirathna ◽  
Nurul Shazini Ramli ◽  
Ezzat Mohamad Azman ◽  
Nurul Hanisah Juhari ◽  
Roselina Karim
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Properties ◽  
Processing Condition ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Purple Sweet Potato

Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17–9.97 ± 0.03%) and water activity (0.290 ± 0.004–0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20–124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.

Process optimization of sweet potato pulp-based biodegradable plastics using response surface methodology

2001 ◽  
Vol 83 (2) ◽  
pp. 423-434 ◽  
Author(s):  
Jun T. Kim ◽  
Dong S. Cha ◽  
Gee D. Lee ◽  
Tae W. Park ◽  
Dong K. Kwon ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Process Optimization ◽  
Biodegradable Plastics ◽  
Potato Pulp
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