Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention

Abstract

Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.

Gluten free pasta with natural ingredient of color and carotene source

“…For the lipids content, there was observed an increase of lipids probably associated to the increase of the BSPF. The lipid fraction is important for the GFP because it concentrates the liposoluble compounds, such as provitamin A (Sousa et al 2020), and that should be considered for packaging choice and storage conditions. It was observed that the ash content was higher in E2 and E12, which can be attributed to the mineral content present in the BSP peel, and which is also include in the BSPF processing.…”

“…However, the BSP consumption is still limited and actions are needed to increase its consumption, such as flour processing, as reported by Souza et al (2020), allowing an increase of its shelf-life and an easier inclusion as an ingredient in food products. There is also a growing interest in the use of the BSP as a source of natural coloring and biocomponents in gluten-free products, for example in pre-mixes for breads (Julianti et al, 2017), and cookies (Sousa et al, 2020). There is a crescent interest in the use of naturalcoloring ingredients with a health appeal in pastas, as studied by Wahanik et al (2021) for whole wheat pastas, what could be developed also for GFPs.…”

Amino acid, phytochemicals, and antioxidant activities of gluten-free cookies from orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium

“…Furthermore, the beta-carotene content of OFSP has health-promoting functions due to its high polyphenolics and antioxidant contents (Koala et al, 2013;Kolawole et al, 2018b). For this reason and other reasons stated above, the use of OFSP has been encouraged in cookie production (Bello et al, 2020;de Sousa et al, 2020;Kolawole et al, 2020;Laelago et al, 2015). Although OFSP has shown potentials for use in cookie production, the protein content (1.51-5.83%) (Alam et al, 2016;Senanayake et al, 2013) is very low compared to wheat flour (13.6-14.2%) (Oyeyinka et al, 2014;Oyeyinka et al, 2020).…”