Ginat El-El-Sherif’s scientific contributions

As the quality of dried products may vary greatly with different production procedures, theoptimal procedures must be applied to produce dried products that meet consumer desires.Thus, the purpose of this study was to evaluate how different drying methods (ventilationoven, microwave, and combined microwave + ventilation oven) and pretreatments(blanching and 1% citric acid) affected the proximate composition, color, and sensoryproperties of sweet potato slices. Non-treated samples were used as control samples. Thetreatment contents of moisture, ash, total sugars, and ascorbic acid were measured bothbefore and after drying. In comparison to blanched and control samples, sweet potato sam-ples treated with a citric acid solution and microwave dried have the lowest decrease valueacross all drying methods. The obtained results suggested that ventilation oven adverselyinfluenced the phenolic and flavonoid compounds of dried sweet potatoes. Among themethods used, the combined method and microwave had the greatest effect on phenoliccompounds. The carotenoids and B-carotene values in dried treatments by the microwavedrying method were higher than combined and ventilation oven methods, respectively. Thedata indicated that all treatments dried by the microwave method recorded a low change inthe color change index (ΔE) value, particularly all samples treated with citric acid 1%. Infact, all of the samples treated with 1% citric acid demonstrated an acceptance index of upto 77.92%. Therefore, it was confirmed that the treatments using citric acid 1% and micro-wave drying were most suitable for sweet potato slices (PDF) Evaluate The Effect of Pretreatments and Drying Techniques on the Sweet Potato Slices. Available from: https://www.researchgate.net/publication/371218205_Evaluate_The_Effect_of_Pretreatments_and_Drying_Techniques_on_the_Sweet_Potato_Slices [accessed Oct 18 2024].