Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability

Abstract

Beauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce sweet potato in the diet through of some food products, such as bread, cake and sweets. The effect of processing on the chemical composition, as well as the quantification of phenols and total carotenoids, antioxidant activity, and sensory acceptability were evaluated. Cakes and coconut sweets presented higher levels of carotenoids. Higher phenolic and antioxidant activity were verified in cocoa sweets. All foods had good acceptability: 86% for bread, 83.3% for cake and 84,4%, and 86% for coconut and cocoa sweets, respectively. Servings of 95g of roasted sweet potato, 330g of bread, 182g of cake, 187g of coconut sweet and 391g end of cocoa sweet, would provide the recommended daily intake of vitamin A for children 10 years and older. It was concluded that the elaboration of foods containing sweet potato is a viable alternative to inserting biofortified foods into the human diet.

Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content

“…Promising results adding OFSP in food products were also reported by Santos et al 75 . Carotenoid retention of bread, cake, coconut sweet, and cocoa sweet were 28.7, 52.2, 50.6, 24.2%, respectively.…”

Performance of sweet potato genotypes in Brazilian regions

“…However, this cultivar could be indicated for root production in all the regions evaluated, as it provides high yields of commercial roots. Since a large part of the Brazilian population prefers sweet potato genotypes with high DM content, different strategies are needed for this cultivar when it is not accepted in the boiled or baked forms (Santos et al, 2021). In addition, breeding programs in Brazil should focus on the development of high dry matter orange flesh sweet potatoes.…”

Efeito do processamento na composição centesimal e de bioativos de batata-doce ‘Beauregard’ e de seus derivados

“…As a result, the energetic value of cake A was higher than that of the F0 cake (Table 3), justified by the fact that rice flour has a lower energy value (320 Kcal/100 g) than wheat flour (360 Kcal/100 g). Santos et al (2021) developed food products (bread, cake and sweets) with 'Beauregard' sweet potato flour. The amount of flour added to the cake formulation was 25% and its energy value corresponded to 242.1 Kcal/100 g, similar to the one of the present study.…”