Soegiarto, Maria Ika Putri and Heriyanto, Heriyanto and Adhiwibawa, Marcelinus Alfasisurya Setya and Widyastuti, Endrika and Putri, Widya Dwi Rukmi and Limantara, Leenawaty (2019) The Effects of Steaming on Color and Carotenoid Absorption Spectra of Orange-, Yellow- and Purple-Fleshed Sweet Potatoes (Ipomoea batatas (L.) Lamb.). INDONESIA of Jurnal Natural Pigments, 01 (02). pp. 42-47.
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Leenawaty_Limantara_-_The_Effect_of_Steaming_on_Color_and_Carotenoid_Absorption_Spectra_of_Orange,_Yellow_and_Purple.pdf Download (955kB) |
Abstract
Sweet potatoes, especially the orange and yellow-fleshed, are functional local foods because they contain carotenoids which serve as a pro-vitamin A. The processing of sweet potatoes into noodles, fermented cassava or “tape” and artificial rice is usually prepared through a steaming process. However, carotenoid is susceptible to degrade when it is subjected to high temperature, such as steaming. The objective of this research is to determine the effects of steaming on the color and carotenoid absorption spectra of local and excellent sweet potatoes which are correlated to the carotenoid content and to evaluate the difference of carotenoid spectral properties among sweet potatoes by principal component analysis (PCA). The steaming treatment decreased color values, such as lightness and redness, while yellowness was decreased in some sweet potato cultivars. In addition, this process also influenced the spectral properties of carotenoid extracts from sweet potatoes. Steaming decreased absorbance and resulted in hypsochromic and bathochromic shifts. Madu Mojokerto, Manohara, local purple fleshed, Beta 1, and Papua Solossa sweet potatoes experienced some decreases in absorbance and a hypsochromic shift of ± 77 % and ± 2 nm, ± 40 % and ± 21 nm, ± 63 % and ± 28 nm, ± 44 % and ± 2 nm, and ± 20 % and ± 23 nm, respectively; while Antin 3 sweet potatoes experienced some decrease in absorbance of ± 36 % and a bathochromic shift of ± 28 nm. The PCA results showed that there were four groups of sweet potatoes based on spectrum shape and absorbance value.
| Item Type: | Artikel |
|---|---|
| Uncontrolled Keywords: | Absorption spectra, carotenoid, color, PCA, steaming, sweet potato |
| Subjects: | A General Works > AC Collections. Series. Collected works |
| Divisions: | Universitas Pembangunan Jaya |
| Depositing User: | Alexandro Andika |
| Date Deposited: | 20 Apr 2023 01:02 |
| Last Modified: | 20 Apr 2023 01:02 |
| URI: | http://eprints.upj.ac.id/id/eprint/4911 |
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