Residual Calcium Content of Sweet Potato Slices after Osmotic Pre-treatment with Salt (NaCl) Solution
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
American Association for Science and Technology(AASCIT)
Abstract
Light yellow-flesh, matured sweet potato was used in a lab osmotic pre-treatment in
sodium chloride (NaCl) solution with varying salt concentrations. The samples were
subsequently dried via oven-drying. Measurements of residual calcium were taken. The
dried potato slices (1 kg each of the representatives) were ashed in a muffle furnace at
temperature of about 570°C for 30 mins. Solutions of the ashes were made by properly
stirring with little volumes of distilled water in a beaker respectively. When the
suspended solids were present in sufficient amounts to clog the nebulizer, the sample was
allowed to settle and the supernatant liquid analyzed directly. The results obtained after
AAS determination of calcium contents by checking absorbance against the
concentration in a standard curve were analyzed using three factor design statistical
analysis. Results show that potato slices of about 6mm thickness should be adopted since
it yields potato products with relative higher calcium content than 2 mm and 4 mm
thickness. The concentration of the salt solution should be adjusted to 10% m/v strength,
as results to products with relatively higher calcium content. Where SSC of 10% m/v
couldn’t give product with required texture, 20% m/v could be alternative. Time of
soaking should be within 20 – 40 minutes since the nutrition (Calcium) of the product is
improved within this resident duration. Generally, to ensure potato products with more
conserved calcium and required texture, potato slice thickness of 6 mm, salt solution
concentration of about 10 to 20% m/v, and soaking time within 20 – 40 minutes should
be adopted during pretreatment processing.
Description
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Keywords
sweet potatoes, legumes, foods, nutrition
Citation
Awuchi Chinaza Godswill, Emeka Thompson Nwankwere. Residual Calcium Content of Sweet Potato Slices after Osmotic Pre-treatment with Salt (NaCl) Solution. American Journal of Food, Nutrition and Health. Vol. 3, No. 1, 2018, pp. 8-15.