Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance

Abstract

There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, while only the orange-fleshed roots also have a high content of carotenoids. Due to these, this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and immersion frying. The chips were evaluated for the content of resistant starch and carotenoids in nature and chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The drying process retained a greater content of total carotenoids. Fried chips can be considered high resistant starch content, even with a decrease in the content after this processing; they also showed more intense coloring and pleasant texture. There was a statistical difference between the varieties only regarding the content of carotenoids and resistant starch. Thereby, it can be concluded that the chips of both processing have good HIGHLIGHTS  Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content.

Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch

“…As shown in Table 6 , the RDS, SDS, and RS of the NS were 13.42, 26.06, and 60.51%, respectively. The RS in the NS sample was significantly lower than the seven purple sweet potatoes genotypes (84.5–86.4%) [ 8 ] and significantly higher than the other seven genotypes (29.25–43.50%) [ 7 ]. The result was consistent with the previous report that purple sweet potato starch contained a large amount of RS which can be used for health benefits [ 25 ].…”

“…Purple sweet potatoes typically have more than 40% total dry weight starch, whereas fresh tubers have between 12 and 30% starch. While the isolation of starch from purple sweet potato has been widely investigated [ 6 , 7 , 8 ], the production of its resistant starch (RS) has received little attention. Current studies demonstrate that the structural, physicochemical, and functional characteristics of starch are closely related to the breeding line, variety, and growth conditions of purple sweet potato [ 6 , 8 , 9 ].…”