{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,30]],"date-time":"2026-04-30T01:43:30Z","timestamp":1777513410036,"version":"3.51.4"},"reference-count":62,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,12]],"date-time":"2023-03-12T00:00:00Z","timestamp":1678579200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT","award":["UIDB\/04035\/2020"],"award-info":[{"award-number":["UIDB\/04035\/2020"]}]},{"name":"FCT","award":["UIDB\/00329\/2020"],"award-info":[{"award-number":["UIDB\/00329\/2020"]}]},{"name":"FCT","award":["UIDB\/04129\/2020"],"award-info":[{"award-number":["UIDB\/04129\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60\u00b0, 65\u00b0, 70\u00b0, 75\u00b0, and 80 \u00b0C, in the range 5\u2013200 min, at a fixed air speed of 2.3 m\/s) were tested on the quality of slices (2.0 \u00b1 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p &lt; 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (&lt;30%). The dried product, under optimal conditions (\u226575 \u00b0C for 200 min), achieved a moisture content (\u226410%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.<\/jats:p>","DOI":"10.3390\/foods12061198","type":"journal-article","created":{"date-parts":[[2023,3,13]],"date-time":"2023-03-13T02:31:55Z","timestamp":1678674715000},"page":"1198","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5814-0490","authenticated-orcid":false,"given":"Elsa M.","family":"Gon\u00e7alves","sequence":"first","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4574-5615","authenticated-orcid":false,"given":"Nelson","family":"Pereira","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"}]},{"given":"Mafalda","family":"Silva","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-0687","authenticated-orcid":false,"given":"Nuno","family":"Alvarenga","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7030-1915","authenticated-orcid":false,"given":"Ana Cristina","family":"Ramos","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9461-4569","authenticated-orcid":false,"given":"Carla","family":"Alegria","sequence":"additional","affiliation":[{"name":"cE3c\u2014Centre for Ecology, Evolution and Environmental Changes & CHANGE\u2014Global Change and Sustainability Institute, Faculdade de Ci\u00eancias, Universidade de Lisboa, 1749-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0245-7122","authenticated-orcid":false,"given":"Marta","family":"Abreu","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,12]]},"reference":[{"key":"ref_1","unstructured":"Truong, V.D., Avula, R.Y., Pecota, K.V., and Yencho, G.C. 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