Status : Verified
| Personal Name | Caguiat, Deane Raphaelle D. |
|---|---|
| Resource Title | Optimization of cabinet drying parameters for purple sweet potato leaf (Ipomoea batatas L.) powder using response surface methodology |
| Date Issued | 19 June 2024 |
| Abstract | The study aimed to develop a high-quality powder from purple sweet potato leaves (SPL). Specifically, the study evaluated the effect of cabinet drying temperature and drying time on the moisture content (MC), instrumental color [i.e., lightness (L*), chroma ( C*) and hue (H°)], and water activity (Aw) on sweet potato leaf powder (SPLP) using response surface methodology. Optimum parameters for drying of SPL were established as well and potential food application of SPLP was explored. Drying temperature and drying time had significant effect (p<0.05) on MC, C* and H° values, and Aw. The optimized parameters for SPLP utilizing minimal resources (minimum drying time and temperature) were at 54.95°C for 4.81 h producing SPLP with an MC of 6.89 ± 1.04%, minimum C* value (14.50 ± 0.82), green color (H°=85.97 ± 1.09), and an Aw of 0.42 ± 0.09. Optimized SPLP also had a high dietary fiber content at 57 g/100 g and was used to substitute wheat flour at 5% to 20% of the total flour mixture to produce pandesal samples. Substitution with SPLP at 5% levels resulted in a generally acceptable pandesal sample with relatively lower acceptability scores for color, texture, taste, and aroma. It was also observed that there was a decrease in bread-specific volume when SPLP was used, from 2.67 ± 0.01 mL/g (control) to 1.10 ± 0.02 mL/g (20% substitution). Overall, the study was able to produce SPLP having potential food applications through the optimized cabinet drying parameters. The study highlighted the potential use of SPLP in increasing the functional and nutritional properties of existing food products. Moreover, this study provided insights on possible food applications of underutilized crops which can be a source of data for future studies related to SPL and locally produced food products. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Cabinet drying; Pandesal; Sweet potato leaf powder; Food--Sensory evaluation |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access