Characterization of fatty acid profiles and anti-scanvanging activity of purple sweet potato (Ipomoea Batatas L. Lam)-based custard fortified with perilla seed oil (Perilla frutescens L. Britton)

Abstract

A creamy dairy custard was developed in this study. This custard matrixs consists of low-fat milk as main ingredients, purple sweet potato, perilla seed oil, butter, egg yolk, corn starch as well as monk fruit syrup. The aims of this research were to develop a heathy custard product, characterize the fatty acid profiles, anti-scavenging activity and sensory attribute of developed purple sweet potato-based custard fortified with perilla seed oil. The fatty acid profiles of the custard containing 3 % of perilla seed oil provides the highest amount of LA (17.32 %) and ALA (25.88 %). The custard formulation containing 1% of perilla seed oil provides the highest scores in all sensory attribute terms compare to other formulations containing perilla seed oil. The purple sweet potato-based custard containing perilla seed oil provides good antioxidant activities with percent inhibition by DPPH range from 29.8 to 35.1. The result indicates the concentration-dependent of perilla seed oil in the product. The custard developed in this study provides not only excellent source of polyunsaturated fatty acids but also excellent source of antioxidant agent.