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Kuyu CG, Tola YB, Mohammed A, et al. Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food Sci Nutr. 2018;6(6):1724-1733doi: 10.1002/fsn3.747.
Kuyu, C. G., Tola, Y. B., Mohammed, A., & Ramaswamy, H. S. (2018). Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food science & nutrition, 6(6), 1724-1733. https://doi.org/10.1002/fsn3.747
Kuyu, Chala G, et al. "Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour." Food science & nutrition vol. 6,6 (2018): 1724-1733. doi: https://doi.org/10.1002/fsn3.747
Kuyu CG, Tola YB, Mohammed A, Ramaswamy HS. Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food Sci Nutr. 2018 Jul 27;6(6):1724-1733. doi: 10.1002/fsn3.747. eCollection 2018 Sep. PMID: 30258617; PMCID: PMC6145308.
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Food Sci Nutr. 2018 Jul 27;6(6):1724-1733. doi: 10.1002/fsn3.747. eCollection 2018 Sep.

Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour.

Food science & nutrition

Chala G Kuyu, Yetenayet B Tola, Ali Mohammed, Hosahalli S Ramaswamy

Affiliations

  1. Department of Postharvest Management Jimma University College of Agriculture and Veterinary Medicine Jimma Ethiopia.
  2. Food Science and Agricultural Chemistry McGill University Ste. Anne de Bellevue QC Canada.

PMID: 30258617 PMCID: PMC6145308 DOI: 10.1002/fsn3.747

Abstract

Orange flashed sweet potatoes are rich and inexpensive source of diet and antioxidants. The purpose of this study was to evaluate the effects of CA pretreatments and convective hot air drying temperature on proximate composition, bioactive components, and total antioxidant capacity of flour of five orange flashed sweet potato varieties. Moisture, protein, ether extract, ash, carbohydrate, fiber, β-carotene, total phenolic compounds, and total antioxidant capacity in the dried flour samples were evaluated and reported in the range of 4.1-7.4%, 2.4-4.2%, 1.2-1.1.8%, 2.2-3.2%, 82.7-87.1%, 1.3-1.8%, 35.5-91.6 mg/100 g, 49.8-107.9 mg GAE/100 g, and 27.3-85.4%, respectively. The interaction effects of varieties, drying temperature, and CA concentration were significant (

Keywords: antioxidant; bioactive photochemical; drying; polyphenols; sweet potatoes

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