Effect of processing techniques on color and active components amount of sweet potato (Ipomoea Batatas 1) flakes

摘要

Sweet potato processing is limited, such as flour, snacks, cystic, or chips. Flakes as pre-cooked meals are made through the stages of making pasta and drying. The purpose of this study was to optimize the production of sweet potato flakes at the stage of making pasta and drying. Making the pasta is done through techniques steamed or baked. Pasta drying using tools a drum dryer or cabinet dryer. As an indicator of optimization is the total of monomeric anthocyanins, P-carotene and color the resulting flakes. The results showed that the amount of anthocyanin monomeric flakes by using steam, and drum dryer (3.83 ± 0.03 mg CYE / g db), flakes by the technique of steam, and cabinet dryer (3.03 ± 0.02 mg CYE / g db), flakes with techniques bake, drum dryer (2.49 ± 0.05 CYE mg / g db), flakes with bake technique, cabinet dryer (1.98 ± 0.03 mg CYE / g db). The Color of purple sweet potato flakes produced through steamed techniques bright purple, while the color purple sweet potato flakes produced through techniques roast give a brownish purple color. The amount of P-carotene yellow flakes sweet potato with stages of cooking steamed, drum dryer (152±0.5 mg / Kg db), grilled drum dryer (136±0.4 mg / Kg db), flakes of yellow sweet potato with stages of roasted and cabinet dryer (140±0.8 mg / Kg db), and grilled stage with cabinet dryer (122±0.3 mg / Kg db). In conclusion sweet potato flakes production techniques through the stages of steam process, and used drum dryers have a number of anthocyanins or p-carotene bigger and brighter colors than the baked flakes techniques and used cabinet dryer.