Quality characteristics of sweet potato leaves (<i>Ipomoea batatas</i> L.) as influenced by processing and storage conditions-Reference-Cited by-同舟云学术

Quality characteristics of sweet potato leaves (Ipomoea batatas L.) as influenced by processing and storage conditions

Published:2022-12-15 Issue:2 Volume:14 Page:202-209
ISSN:1848-9923
Container-title:Croatian journal of food science and technology
language:
Short-container-title:Croat. j. food sci. technol. (Online)

Author:

Akinoso Rahman¹,Lawal Adetunji Ismael¹,Raji Akeem Olayemi²^ORCID,Osifuwa Adejonwo Opeyemi¹

Affiliation:

1. Department of Food Technology, Faculty of Technology, University of Ibadan, Nigeria

2. Department of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, P.M. B.1530, Ilorin, Kwara State, Nigeria

Abstract

This study investigated the effects of blanching, drying and storage conditions on the quality characteristics of sweet potato leaves (SWPL). SWPL (unblanched and steamed blanched at 90 C for 1 min) were oven-dried (50 C for 72 hours), packaged in polyethylene bags, stored at ambient temperature (28±2 C) and refrigerated (7±2 C) for nine weeks. The rehydration ratio, beta carotene, phenolic content, mineral content, and their soup sensory properties were determined at three weeks intervals using standard methods. Rehydration ratio, beta carotene and phenolic contents ranged from 9.46-10.50, 0.10-0.70 g/100 g and 16.40-29.20 g/100 g respectively. The refrigerated blanched samples contained a greater amount of calcium (496.35) and zinc (1.64) than unblanched samples at the end of nine-week storage. The soups prepared from refrigerated blanched dried SWPL were rated similar to fresh SWPL. The combined processing methods of blanching, drying and refrigeration preserved the nutrients in SWPL with better rehydration and organoleptic properties.

Publisher

Faculty of Food Technology Osijek

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

http://www.ptfos.unios.hr/novicjfst/wp-content/uploads/2024/01/CJFST.2022.14.2.05.pdf

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