The Sensory, Physical and Nutritional Quality Profiles of Purple Sweet Potato and Soy-Based Snack Bars for Pregnant Women

Abstract

Background: The deficiency of energy, protein, and other beneficial nutrients during pregnancy causes chronic energy deficiency (CED). This condition increases the chance of having babies with low birth weight (LBW) and various other health problems. To meet these nutritional needs, supplementary feeding is necessary in the form of snack bar, using local food ingredients, such as purple sweet potatoes and soybeans (PSPS). This study determines the differences in a few aspects of PSPS snack bar, such as sensory acceptability, physical quality, and nutritional content in several formulations.Design and Methods: The best three formulations were selected through sensory acceptability by involving 40 panelists and showed the following results P0 (commercial product), P2 (80% purple sweet potato: 20% soybean), and P3 (70% purple sweet potato: 30% soybean). Furthermore, these formulations were triplicated for further physical color test, the hardness and breaking force, as well as the nutritional analysis that includes both macro and micronutrients.Results: The results showed significant differences (p<0.05) in the sensory acceptability, physical quality, nutritional content (except carbohydrate and iron), and antioxidant activity.Conclusions: In conclusion, snack bars with 70% purple sweet potato and 30% soybean gave the best formulation.

The Benefits of Processed Purple Sweet Potato(Ipomoea batatas L. poir)in Increasing Nutritional Intake

“…As for its effect on increasing blood hemoglobin levels in pregnant women, purple sweet potatoes have 4 mg of iron / 100 g [10]. However, the iron content varies in each PSP variant, because South Sulawesi has PSP with an iron content of 0.70 mg / 100g [16], PSPF in another study contains Fe 6.7049 mg/kg [22] In addition, adequate intake of micronutrients such as vitamins A, B6, B12, and C, folic acid minerals, and calcium [13], [18], [22][23].…”

Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties

“…Snack bar preparation processes were done at the Food Processing Factory-Department of Bakeries and Dessert at Jordan University of Science and Technology (Irbid, Jordan) using the method reported by Rahmi et al (2021) with some modifications, such as the type of flours, fat and sugar that had been used and the removal of maltodextrin and egg in the dough. Several steps were followed to produce the snack bar, including mixing, baking, and cutting, as shown in Figure 1.…”