Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

Bengtsson, Anton; Namutebi, Agnes; Alminger, Marie; Svanberg, Ulf

doi:10.1016/j.jfca.2007.09.006

Cited by 163 publications

(170 citation statements)

References 27 publications

Supporting

Mentioning

131

Contrasting

Unclassified

Order By: Relevance

“…These values agree with values reported by Ukpabi, Ekeledo, and Ezigbo (2012). Being a low supplier of protein in the diet, many studies have not exploited the values of protein in the sweet potatoes (Ndolo et al, 2007;Tomlins et al, 2012;Bengtsson et al, 2008). The value of the fat content was reported at 2.1%, 3.21% and 3.16% for Zapallo, Nyathiodiewo, and SPK004/6 respectively ( .…”

Section: Experimental Designmentioning

confidence: 99%

“…Utilizing new cultivars of OFSP that have nutritional benefits, and also contain pigments such as flavones, phenolic acids and anthocyanins, is one way to expand the market opportunities for the sweet potato industry (Suda, Oki, Masuda, Kobayashi, & Furuta, 2003). Bengtsson, Narnutebi, Alminger, and Svanberga (2008) compared the retention of all trans-β-carotene for steaming, drying and deep frying processes but not for lactic acid fermentation. They reported process losses of up to 25% on β-carotene.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

View full text Add to dashboard Cite

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2ºC for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical (pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m 2 ), β-carotene (mg/kg roots)) and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m 2 , 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

show abstract

Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

View full text Add to dashboard Cite

show abstract

“…Processing has the potential to impact bioavailability of carotenoids (van het Hof et al 1999;Reboul et al 2006;Mamatha et al 2010). Preparation methods (boiling, roasting, temperature and the duration of roasting) also impact both the retention and bioavailability of b-carotene in cassava ); however, steaming/boiling of cassava resulted significantly lower b-carotene losses than either solar drying or open-air sun drying OFSP slices (Bengtsson et al 2008). Fermented maize flour is used to prepare porridges and a variety of other staple foods in West Africa.…”

Section: B Factors Influencing Nutrients Bioavailabilitymentioning

confidence: 99%

Nutritionally Enhanced Staple Food Crops

Dwivedi

Sahrawat

Kedar

et al. 2012

Plant Breeding Reviews

View full text Add to dashboard Cite

“…Sweet potato cultivars with deep orange and purple-fleshed color are an excellent source of nutrients and natural health-promoting compounds, such as carotenoids, anthocyanin, polyphenols, ascorbic acid and dietary fiber (Van Hal 2000;Teow et al 2007). These phytochemical compounds especially polyphenols have high free-radical scavenging activity, intermediate antioxidant activity and antimutagenecity which help to reduce the risk of chronic diseases, such as cardiovascular disease, cancer, and agerelated degenerative diseases (Teow et al 2007;Bellail et al 2012;Huang et al 2006;Bengtsson et al 2008). Therefore, a high concentration of anthocyanin in purple-fleshed sweet potatoes and β-carotene in orange-fleshed sweet potatoes has a high potential for consuming as a functional food for improving human health.…”

Section: Intintroductionmentioning

confidence: 99%

“…Dehydration processes have been reported to significantly affect the β-carotene content, anthocyanin content, antioxidant capacity and total phenol content as well as color of the sweet potato flours and dried slices (Bengtsson et al;Yang and Gadi 2008;Yadav et al 2006;Ahmed et al 2010a). The traditional drying methods are hot-air drying and sun-drying..…”

Section: Intintroductionmentioning

confidence: 99%

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

et al. 2015

View full text Add to dashboard Cite

Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purple (Phichit 65-3) and orange-fleshed (T101) colors newly developed in Thailand were studied. The influence of drying methods on physico-chemical properties, anthocyanin, β-carotene and antioxidant activity retentions of purple and orange-fleshed SP flours (SPFs) was investigated. Peeled purple and orange SPs were pretreated by blanching (100°C, 5 sec) and soaking in 0.5 % (w/v) sodium metabisulphite, then dried in either hot air oven at 50-80°C or steamed for 10 min and placed to the drum dryer at 80-110°C and 3-7 rpm drum speed. The drying processes significantly enhanced anthocyanin contents of SPFs by 1.8 to 3.8 times; however, there was a significant loss of β-carotene occurred during drying processes. Drum drying yielded SPFs with better color, higher total phenolic contents and antioxidant activity than the hot air drying. Pasting temperatures of hot air dried orangefleshed SPFs (84-85°C) were slightly higher than those of purple-fleshed SPFs (80-83°C). Drum drying process produced pre-gelatinized (instant) SPFs as indicated by RVA and DSC results. The optimal conditions for drum dried and hot air dried SPF manufactured were 95°C at 5 rpm and 70°C, respectively, based on anthocyanin, β-carotene, total phenolic, antioxidant activity, color retentions, and pasting properties.

show abstract

Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

Cited by 163 publications

References 27 publications

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Nutritionally Enhanced Staple Food Crops

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Contact Info

Product

Resources

About