ArticleFoods (Basel, Switzerland)2021
Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology.Food chemistry: X · 2024Article
- Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp.Food technology and biotechnology · 2024Article
- Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.Food science and biotechnology · 2024Review
- Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours.Food chemistry: X · 2024Article
- Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model.Foods (Basel, Switzerland) · 2024Article
- Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen (Foods (Basel, Switzerland) · 2023Article
- Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour.Foods (Basel, Switzerland) · 2023Article
- The Modelling of Convective Drying Variables' Effects on the Functional Properties of Sliced Sweet Potatoes.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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) (
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Registered trials
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