EFFECTS OF PROCESSING PARAMETERS ON TOTAL ANTHOCYANIN CONTENT AND SENSORY QUALITY OF CANDIED PURPLE SWEET POTATO
Main Article Content
Abstract
Aims: This study investigated the effects of pretreatment conditions (type of treatment agent, NaCl concentration, slice thickness, and material-to-sugar ratio during soaking) on physicochemical properties, total anthocyanin content, and sensory quality of candied purple sweet potato, in order to identify suitable parameters for the processing procedure.
Methods: Purple sweet potato slices were soaked in water, 0.5% NaCl solution, 0.5% CaCl₂ solution, and 0.5% citric acid solution for 40 minutes. Based on the preliminary screening results, the most suitable treatment agent was selected for further investigation at different concentrations. The effects of slice thickness (4, 6, and 8 mm) and the material-to-sugar ratios during an 8-hour soaking process (1:0.4, 1:0.6, and 1:1, w/w) were also evaluated.
Results: The results showed that the type of treatment agent and NaCl concentration significantly affected the moisture content and total anthocyanin content of the product (p ≤ 0.05). Pretreatment with 0.5% NaCl solution improved color and texture while reducing anthocyanin losses. A slice thickness of 6 mm resulted in appropriate moisture content and better anthocyanin retention compared to 4 mm and 8 mm slices. The material-to-sugar ratio of 1:0.6 produced a product with attractive color, balanced sweetness, and higher sensory evaluation scores; however, consumer preference was not assessed in this study.
Conclusion: Pretreatment with a 0.5% NaCl solution for 40 min, a slice thickness of 6 mm, and a material-to-sugar ratio of 1:0.6 were identified as suitable processing parameters for producing candied purple sweet potato with appropriate moisture content, high anthocyanin retention, and optimal sensory quality.
Keywords
Candied fruit, Purple sweet potato, anthocyanin, sensory quality.
Article Details
References
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