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Krmiva : Review for animal feeding, production and feed technology, Vol. 59 No. 2, 2017.

Original scientific paper

https://doi.org/10.33128/k.59.2.2

CONVECTIVE DRYING IMPACT ON STARCH AND ASH CONTENT OF DIFFERENT SWEET POTATO VARIETIES

Ana Matin orcid id orcid.org/0000-0002-9949-0278 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tajana Krička ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sanja Kalambura orcid id orcid.org/0000-0002-4337-4892 ; Veleučilište Velika Gorica, Zagrebačka 5, 10410 Velika Gorica
Vanja Jurišić orcid id orcid.org/0000-0002-4071-8637 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marija Livaić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Božidar Benko orcid id orcid.org/0000-0001-9358-8787 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mateja Grubor orcid id orcid.org/0000-0001-6374-5753 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

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Abstract

Sweet potato (Ipomoea batatas L.) is a multi-year tropical vegetable culture used in the feeding of domestic animals (cows, pigs and poultry), and in the last couple of years its consumption in human nutrition has increased. The aim of this study is to determine the ash and starch content of the sweet potato, for digestibility, after the convection drying - dehydration at three different drying temperatures
(50, 60 and 70 °C), water release drying rate in the drying process as well as the effect of drying temperature on color changes of four different sweet potato varieties, (orange Beauregard, purple 414 Purple, yellow O’Henry and white Japanese). The research results show that of all four investigated varieties only one released water while drying quicker, while all others release water at the same rate. The ash and starch content increased by increasing the temperature. It was also found that drying affected the color change, and the slightest change occured at the lowest temperature as expected. Statistical analysis of the results revealed significant differences between varieties and the thermal finishing method.

Keywords

sweet potato; drying; qualitative characteristics; color change

Hrčak ID:

199195

URI

https://hrcak.srce.hr/199195

Publication date:

20.4.2018.

Article data in other languages: croatian

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