Investigating carotenoid loss after drying and storage of
Investigating carotenoid loss after drying and storage of
Investigating carotenoid loss after drying and storage of
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179<br />
8. Study under controlled conditions<br />
Table 8-6: Validation <strong>of</strong> Arrhenius model for a sample <strong>of</strong> dried Ejumula sweet<br />
potato chips stored under ambient anisotherm conditions during 88 days in the<br />
UK a <strong>and</strong> during 125 days in Ug<strong>and</strong>a b on a fresh <strong>and</strong> dry weight basis. Oxygen level<br />
21% (air).<br />
Storage Carotenoid Initial Final<br />
Ug<strong>and</strong>a<br />
a<br />
This present study (Calculated aw from BET model: 0.460 (0.012) from chips dry matter (90.4 (0.3)<br />
g/100g) – <strong>storage</strong> time <strong>of</strong> 88 days.<br />
b<br />
Bech<strong>of</strong>f et al. (2009b) (aw from BET model: aw: 0.400 (0.255); range: [0.22-0.58] from chips dry matter<br />
90.5 (3.5)g/100g; range ([88-92.9g/100g]) – <strong>storage</strong> time <strong>of</strong> 125 days.<br />
c<br />
Mean <strong>of</strong> triplicate (st<strong>and</strong>ard deviation).<br />
b Total <strong>carotenoid</strong>s 236.3 (1.7) 58.5 (1.7) 49.1 16.0<br />
The robustness <strong>of</strong> the model was further tested by using it to predict the <strong>carotenoid</strong><br />
content <strong>of</strong> a dried sweet potato sample (Ejumula) that had been stored in Ug<strong>and</strong>a at<br />
ambient temperature in LPDE bags (permeable to oxygen) for 125 days in Ug<strong>and</strong>a (See<br />
Chapter 4). Similarly, the model was also accurate in its predictions for total <strong>carotenoid</strong>s<br />
under anisothermic conditions with a difference between the experimental value <strong>and</strong><br />
model <strong>of</strong> 16.0% (9.3%) on a dry (<strong>and</strong> fresh) basis (Table 8-6) (see calculations in<br />
Appendix 1).<br />
(#g.g -1 ) c<br />
Experimental c<br />
(#g.g -1 )<br />
Predicted by<br />
Arrhenius<br />
model (#g.g -1 )<br />
It can be concluded that the model developed under samples stored using controlled<br />
laboratory conditions was robust enough to apply to samples stored under field<br />
conditions in Ug<strong>and</strong>a <strong>and</strong> elsewhere. Predictions <strong>of</strong> <strong>carotenoid</strong> <strong>loss</strong>es in dried sweet<br />
potato chips using the kinetic models developed are represented in Figure 8-7.<br />
Difference<br />
(%)<br />
Fresh weight basis<br />
UK a<br />
Trans-!-carotene 181.2 (5.9) 74.6 (5.1) 72.0 3.5<br />
5,6 epoxy- !-carotene 12.9 (0.5) 5.7 (0.5) 2.2 60.7<br />
Total <strong>carotenoid</strong>s 250.3 (1.1) 94.4 (1.1) 90.3 4.3<br />
Ug<strong>and</strong>a b Total <strong>carotenoid</strong>s 219.6 (1.6) 51.4 (1.5) 46.6 9.3<br />
Dry weight basis<br />
UK a<br />
Trans-!-carotene 201.0 (6.6) 82.6 (5.6) 84.8 2.7<br />
5,6 epoxy- !-carotene 14.4 (0.6) 6.3 (0.6) 5.1 19.4<br />
Total <strong>carotenoid</strong>s 277.7 (1.3) 104.3 (1.7) 99.6 4.6
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