Caro-Hernández Olivia, Aguilar-Palazuelos Ernesto, Gutiérrez-Dorado Roberto, Caro-Corrales José, Jacobo-Valenzuela Noelia, Carrazco-Escalante Marco, Iribe-Salazar Rosalina, Vázquez-López Yessica, Pacheco-Plata Felícitas, Camacho-Hernández Irma Leticia
Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.
Posgrado en Ciencias Agropecuarias, Facultad de Medicina, Veterinaria y Zootecnia, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.
J Food Sci. 2024 Dec;89(12):8569-8580. doi: 10.1111/1750-3841.17509. Epub 2024 Nov 26.
Sweet potatoes have been the focus of study due to their nutritional content, as they are considered a food that can help reduce malnutrition owing to their energy contribution. In addition, they serve as a source of other compounds with biological activity that can offer health benefits. The objective of this research was to evaluate the effect of baking temperature on the physicochemical properties and bioactive compounds of sweet potato snacks and to analyze the kinetics for these variables during the process as a function of temperature and time. Fracturability (F), water activity (a), color variables (L, a, and b), total color difference (ΔE), ascorbic acid (AA), phenolic compounds (PC), and total carotenoids (TC) of raw and baked sweet potatoes at 100, 120, and 140°C were measured. The kinetics of moisture content ratio (X/X), fracturability (F), water activity (a), and total color difference (ΔE) were set up. Physicochemical analysis showed that higher baking temperatures led to softer texture with reduced water activity and significant color changes. Bioactive compounds: AA, PC, and TC exhibited a reduction with temperature. Despite these temperature-induced reductions, significant retention of AA and partial retention of PC and TC for these nutrient and antioxidants were achieved. Kinetic analysis emphasized the dynamic nature of physicochemical transformations during baking, providing valuable insights for both the food industry and consumer acceptance. PRACTICAL APPLICATION: Comprehending the kinetics of quality variables allows to understand the changes occurring in the food during the baking process. This knowledge enables the development of more efficient and controlled baking processes for producing healthier sweet potato snacks with characteristics that harmonize with consumers' preferences.
红薯因其营养成分而成为研究焦点，因其能量贡献被视为有助于减少营养不良的食物。此外，它们还是具有生物活性的其他化合物的来源，这些化合物能带来健康益处。本研究的目的是评估烘焙温度对红薯零食理化性质和生物活性化合物的影响，并分析这些变量在烘焙过程中随温度和时间变化的动力学。测定了生红薯以及在100℃、120℃和140℃烘焙的红薯的脆度（F）、水分活度（a）、颜色变量（L、a和b）、总色差（ΔE）、抗坏血酸（AA）、酚类化合物（PC）和总类胡萝卜素（TC）。建立了水分含量比（X/X）、脆度（F）、水分活度（a）和总色差（ΔE）的动力学模型。理化分析表明，较高的烘焙温度导致质地更软，水分活度降低，颜色发生显著变化。生物活性化合物：AA、PC和TC随温度升高而减少。尽管有这些因温度导致的减少，但这些营养成分和抗氧化剂的AA仍有显著保留，PC和TC也有部分保留。动力学分析强调了烘焙过程中理化转变的动态性质，为食品工业和消费者接受度提供了有价值的见解。实际应用：了解质量变量的动力学有助于理解烘焙过程中食品发生的变化。这些知识能够开发更高效、可控的烘焙工艺，以生产出具有符合消费者偏好特征的更健康的红薯零食。
