date:Oct 15, 2019
nd 473.91 11.43 g/g (d.b.) respectively. The retention of -carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in -carotene high retention.
The results showed a complete inactivation of the peroxidase after 2 min. when the sweet potato slices were boiling water blanching and after 10 min. steam blanching. After drying the sweet potato chips