Effect of osmo-convective drying on physical and physical-chemical characteristics of sweet potato chips

Abstract

The sweet potato (Ipomea potatas L.) has recognized qualities that motivate the importance of using water reduction methods and its transformation into a noble product of economic relevance and nutritional quality (carbohydrates, lipids, protein, minerals and vitamins ). This study was developed to produce sweet potato chips, flavored with a mix of condiments (onion and dehydrated garlic, parsley and saffron powder), from the combined methods of osmotic dehydration and drying at temperatures of 60, 70 and 80° C. Flavored chips were evaluated for physicochemical parameters as well as for physicists of color, hardness and fracture. According to the results, it was found that the chips were characterized as acid,and the total titratable acidity decreased with increasing temperature. In relation to water activity, water content and total solids, the chips are not very susceptible to microbial deterioration. The physical parameters of color and texture were influenced mainly by bleaching stage followed by the increase of drying temperature. Thus, sweet potato chips developed have a great potential for consumption as the population's appeal for a nutrient-rich diet has been growing every day.