Grapefruit Juices Impair the Bioaccessibility of β-Carotene from Orange-Fleshed Sweet Potato but Not Its Intestinal Uptake by Caco-2 Cells

2012 ◽  
Vol 60 (2) ◽  
pp. 685-691 ◽  
Author(s):  
Marie Poulaert ◽  
Patrick Borel ◽  
Bertrand Caporiccio ◽  
Ziya Gunata ◽  
Claudie Dhuique-Mayer
Keyword(s):  
Sweet Potato ◽  
Intestinal Uptake ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

scholarly journals Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 135-142
Author(s):  
Sonia Gallego-Castillo ◽  
Alfredo Adolfo Ayala-Aponte
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Sweet Potatoes ◽  
Pre Treatment ◽  
Physical Changes ◽  
Orange Fleshed Sweet Potato ◽  
Lower Loss ◽  
Cylindrical Samples ◽  
Intense Color ◽  
Β Carotene

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

2009 ◽  
Vol 57 (20) ◽  
pp. 9693-9698 ◽  
Author(s):  
Anton Bengtsson ◽  
Marie Larsson Alminger ◽  
Ulf Svanberg
Keyword(s):  
Sweet Potato ◽  
In Vitro Bioaccessibility ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS

2012 ◽  
Vol 1 (1) ◽  
pp. 344-351
Author(s):  
Kurniawati Kurniawati ◽  
Fitriyono Ayustaningwarno
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
High Protein ◽  
Wilcoxon Test ◽  
Potato Flour ◽  
Carotene Content ◽  
Organoleptic Quality ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Background: Increased of high protein and β-carotene food consumption is expected may prevent PEM and VAD. Tempeh is a high-protein food stuff, while orange-fleshed sweet potato had high β-carotene content. Sweet bread with substitution of tempeh and orange-fleshed sweet potato flours is expected could be an alternative food which had high protein and β-carotene content. Objective: Analyze the effect of tempeh and orange-fleshed sweet potato flour substitution on protein and β-carotene content, and organoleptic quality of sweet bread. Method: An one factor completely randomized experimental study used 5 level of tempeh and orange-fleshed sweet potato flour substitution, which were 0%:0%, 0%:25%, 10%:15%, 15%:10%, and 25%:0%. Statistical analysis of protein and β-carotene content used One Way ANOVA followed by Tukey and Duncan test, while analysis of organoleptic quality used Friedman and Wilcoxon test. Result: Sweet bread with 25% tempeh flour substitution had the highest protein content (14.38%) and 25% orange-fleshed sweet potato flour substitution had the highest β-carotene content (0.24 mg/100 g). Substitution of 25% orange-fleshed sweet potato flour and substitution of 10% tempeh -15% orange-fleshed sweet potato flour had significant effect on β-carotene content. Tempeh and orange-fleshed sweet potato flour substitution also had significant effect on color, aroma, texture, and taste of sweet bread, but had no but had no significant effect on its protein content. Conclusion: Tempeh flour substitution increased protein content in sweet bread and orange-fleshed sweet potato flour increased its β-carotene content. Sweet bread with 10% tempeh-15% orange-fleshed sweet potato flour substitution were recommended.

scholarly journals Daily Consumption of Orange-Fleshed Sweet Potato for 60 Days Increased Plasma β-Carotene Concentration but Did Not Increase Total Body Vitamin A Pool Size in Bangladeshi Women

2012 ◽  
Vol 142 (10) ◽  
pp. 1896-1902 ◽  
Author(s):  
Kazi M. Jamil ◽  
Kenneth H. Brown ◽  
Maleka Jamil ◽  
Janet M. Peerson ◽  
Alison H. Keenan ◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Pool Size ◽  
Daily Consumption ◽  
Total Body ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Retention of β-carotene in boiled, mashed orange-fleshed sweet potato

2006 ◽  
Vol 19 (4) ◽  
pp. 321-329 ◽  
Author(s):  
P.J. van Jaarsveld ◽  
De Wet Marais ◽  
E. Harmse ◽  
P. Nestel ◽  
D.B. Rodriguez-Amaya
Keyword(s):  
Sweet Potato ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene
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