Functional characterization of biofortified sweet potato flour dried at different temperatures

Sweet potato (Ipomoea batatas (L.) Lam.) is an abundant source of carotenoids, and the processing of its tubers as flour is an alternative to add value and expand its use. The objective was to characterize flour from the pulp of biofortified sweet potato dried at different drying temperatures. Biofortified sweet potatoes (accession CNPH1210) were dried in a forced air ventilation oven, under four temperature conditions: 45, 55, 65 and 75 °C. Drying continued until the sliced roots reached moisture content of 14 % (d.b.). Fibers, phenolic compounds, carotenoids, β-carotene, antioxidant capacity by ABT and DPPH, scanning electron microscopy, high-field magnetic resonance imaging, infrared absorption spectrometry were evaluated. Flours obtained from sliced roots dried at 45, 55, 65 and 75 ºC showed stability in their morphological characteristics. The temperature of 45 °C was the most indicated for the production of biofortified sweet potato flours, as the produced flours had higher contents of bioactive compounds, being a significant source of carotenoids.