Sweet potato–apple snack functionalized with agavins for children’s consumption

Abstract

In this study, an orange sweet potato–apple‐based snack supplemented with agavins was developed for children's consumption, in order to obtain a functional product. The consumer acceptability, physicochemical, mechanical properties, and the presence of flavonoids and phenolic acids were determined using chromatography coupled to mass spectrometry (UPLC‐MS/MS), as well as the carbohydrate profile by thin layer chromatography (TLC). It was found that the addition of orange sweet potato and the presence of agavins influence the texture of the product. The TLC showed the presence of agavins in the snack and the UPLC‐MS/MS showed presence of phenolic acids and flavonoids. The 20% orange sweet potato–80% apple formulation obtained high sensory acceptability, as well as the highest concentration of phenolic acids. The study indicates its potential as a functional food. Practical applications The presence of agavins positively modified the mechanical properties of the snack, indicating its potential as a texturizing agent, also the snacks are rich in flavonoids and phenolic acids which positions it's as a functional food. Technologically it was possible to develop snack based on orange sweet potato–apple, with the presence of agavins and microbiologically stable.