International Journal of Food Science and Nutrition

Authors
Pham Van Hung, Ung Nguyen Hoang Truc

Abstract
The purpose of this project is to investigate the optimal processing conditions to produce a steamed purple sweet potato powder with high amount of anthocyanin and antioxidant capacity. The purple sweet potato tubers were cut into slices with different thicknesses (1, 2, 3 and 4 cm). After steaming, the steamed slides were dried to reduce the moisture content of samples of less than 10%. The appropriate drying time and temperature were determined to get the highest anthocyanin content and antioxidant capacity. The highest anthocyanin composition was obtained (26.0 ± 0.6 mg anthocyanins/100g powder) under the optimal processing conditions using slice thickness of 3 cm and drying temperature of 55^oC for 48 h. This condition was also suitable to get a high result on antioxidant activity (61.3 ± 2.3 %DPPH scavenging) of sample.