Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

Abstract

Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.<br>A batata-doce (Ipomoea batatas) é um alimento fonte rico em energia, minerais, vitaminas C e B. Algumas cultivares são ricas em pró-vitamina A. O objetivo do presente trabalho foi avaliar e comparar o conteúdo de carotenóides totais em duas cultivares de batata-doce e determinar suas perdas na obtenção da farinha desidratada e processada por extrusão. Foram analisadas amostras de sistema de cultivo orgânico e convencional, tanto as frescas como as extrusadas desidratadas. O conteúdo de carotenóides totais do produto fresco, expressos em base úmida, foi de 437 µg 100 g-1 para a cultivar creme e de 10,120 µg 100g-1 para a cultivar alaranjada. Após o processo de desidratação das amostras, as perdas de carotenóides totais foram de 41% para a batata-doce creme e 38% para a alaranjada, respectivamente. Os resultados indicaram alto conteúdo de carotenóides totais para a cultivar alaranjada fresca, quando comparado com a cultivar creme. A amostra de farinha de batata-doce extrusada apresentou menor perda de carotenóides totais. Desta forma, verifica-se que a farinha de batata-doce alaranjada pode ser utilizada na obtenção de uma farinha pré-gelatinizada com alto conteúdo de carotenóides totais

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

“…An Acad Bras Cienc (2018) 90 (1) 288 AMANDA C. NOGUEIRA et al Fonseca et al (2008), who found 101 and 4.38 μg/g β-carotene in orange and cream-colored sweet potatoes, respectively, and 293.97 µg/g and 15.87 μg/g total carotenoids in the respective flours.…”

“…During processing, carotenoids in food are unstable to the action of heat, light, and oxygen, and may suffer total or partial isomerization and degrade depending on time and temperature conditions (Fonseca et al 2008). Therefore, these conditions should be taken into account when processing yellow sweet potatoes, once their high perishability during storage can be prevented by dehydration processes to extend shelf life (Rodriguez-Amaya et al 2011, Alves et al 2012.…”

“…These losses are due to the low stability of this compound to light, oxygen, and temperature (Fonseca et al 2008), considering it was subjected to drastic conditions such as mixing, proofing, and baking steps, gluten oxidation reactions, microorganism metabolism reactions, and high temperatures.…”

The effect of chopped, extruded and pelleted alfalfa silage on the egg quality of organic laying hens

“…However, the nutritional quality of processed alfalfa does vary and many studies have shown that the application of thermal treatments to produce alfalfa meal decreases the content of carotenoids (Boileau and Erdman, 2004;Fonseca et al, 2008). In addition, Zilic et al (2010), Nurnberg et al (2006 and Alfaiea et al (2010) observed that some fatty acids (FA), mainly long chain FA, tend to be modified or become oxidized during the thermal treatment of soybeans, pork or beef, respectively.…”

Bioactive Compounds in Organic Sweetpotato

“…Beta-carotene content in light yellow and purple fleshed ones were in the range of 0.1-0.6 mg/100 g, fresh weight (FW) in a study reported by Lund and Smooth in [43]. Fonseca et al [44] examined the orange-fleshed sweetpotato root (IAPAR 69) manufactured through the organic system production system and discovered 10,120 µg per 100g (d.b. ), calculated in β-carotene equivalent.…”