scholarly journals The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

2021 ◽  
Author(s):  
Deepa Agarwal ◽  
Lim Mui ◽  
Emma Aldridge ◽  
James McKinney ◽  
Louise Hewson ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Sweet Potato ◽  
Sensory Perception ◽  
Sensory Properties ◽  
Sweet Potatoes ◽  
Potato Crisps ◽  
Β Carotene

Lipid oxidation markers, degradation markers of β-carotene and changes in sensory properties were tracked in fried sliced sweet potatoes over shelf life and under different frying conditions.

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.

scholarly journals The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

2018 ◽  
Vol 9 (9) ◽  
pp. 4730-4741 ◽  
Author(s):  
Deepa Agarwal ◽  
Lim Mui ◽  
Emma Aldridge ◽  
Richard Mottram ◽  
James McKinney ◽  
...  
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Sensory Perception ◽  
Food Product ◽  
Snack Food ◽  
Nitrogen Gas ◽  
Potato Crisps ◽  
The Stability ◽  
The Impact

Flavoured potato crisps is the UK's most consumed snack food product. Addition of N2gas flushing extended shelf life by 2 weeks and the addition of seasoning further enhanced the shelf life of the base crisps by 2 weeks under accelerated conditions.

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

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

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 ± 2°C 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/m2), 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/m2, 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.

scholarly journals Retention of β-carotene in biofortified sweet potato chips after processing

2019 ◽  
Vol 42 ◽  
pp. e43103 ◽  
Author(s):  
Luís Marangoni Júnior ◽  
Danielle Ito ◽  
Sophia Moyses Lamonica Ribeiro ◽  
Marta Gomes da Silva ◽  
José Maurício de Aguirre ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Chips ◽  
Boiling Water ◽  
Raw Material ◽  
Sweet Potatoes ◽  
Air Circulation ◽  
Β Carotene

Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention.

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

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

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 ± 2°C 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/m2), 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/m2, 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.

scholarly journals Nutritive Profile and Provitamin A Value of Sweet Potatoes Flours (Ipomoea batatas Lam) Consumed in Côte d’Ivoire

2018 ◽  
Vol 7 (5) ◽  
pp. 36 ◽  
Author(s):  
Gisele Koua ◽  
Thierry Zoue ◽  
Rose-Monde Megnanou ◽  
Sebastien Niamke
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Potato Cultivars ◽  
Sweet Potatoes ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Antinutritive Factors ◽  
Β Carotene

Sweet potato is an important food security crop in Sub-Saharan Africa. In Côte d’Ivoire, the roots are widely consumed as supplementary staple food or secondary food. The present study is conducted to highlight the nutritive composition, antinutrients and β-carotene contents of local sweet potatoes consumed in Côte d’Ivoire. The nutritive properties and antinutritive factors of these sweet potatoes were investigated using standard methods. Results confirmed the energetic value (363±1.63-374.08±0.56 kcal/100 g DM) of whole sweet potato flour, mainly due to its high carbohydrate content (86.75±0.40%-90.87±0.12%). Whole flour recorded low contents of moisture (4.50±0.10-6.30±0.15%), lipids (0.63±0.08-1.94±0.95%) and proteins (0.94±0.36-1.91±0.15%). The antinutritive factors ranged from 55.84±0.13 to 70.52±0.07 mg/100 g DM and 52.30±5.81-92.44±11.10 mg/100 g DM for oxalates and phytates, respectively. The mineral contents were: magnesium (49.37±1.09-540.87±0.82 mg/100 g DM), calcium (50.28±1.14-110.53±0.79 mg/100 g DM), phosphorus (25.12±1.04-42.75±0.82 mg/100 g DM), potassium (906.25±0.33-1625±0.61 mg/100 g DM), and iron (5.62±0.84-26.89±0.76 mg/100 g DM). The sweet potato flours highlighted polyphenols and antioxidant activity varying from 92.80±98.20±1.72 to 224.46±0.86 mg GAE /100 g DM, and 31.03±0.52-58.63±0.60%, respectively. While β-carotene levels of flours varied from 0.19±0.08 to 22.71±0.67 µg/g DM for white to orange cultivars. At the whole, the orange fleshed sweet potato cultivars recorded an appreciable amount of minerals (magnesium, iron and calcium), polyphenols and greater antioxidant activity. This indicates that these sweet potato cultivars may present a potential asset for their using as natural antioxidants to prevent chronic diseases and undernourishment caused mineral deficiency. The results also showed that the orange-fleshed varieties may contribute for vitamin A deficiencies alleviation in children of rural areas of Côte d’Ivoire.

scholarly journals Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Foods ◽  
2018 ◽  
Vol 7 (3) ◽  
pp. 37 ◽  
Author(s):  
Kieran Kilcawley ◽  
Hope Faulkner ◽  
Holly Clarke ◽  
Maurice O’Sullivan ◽  
Joseph Kerry
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Bovine Milk ◽  
Sensory Perception ◽  
Sensory Properties ◽  
Potential Biomarker ◽  
Wide Range ◽  
Odour Threshold ◽  
The Impact ◽  
Β Carotene

There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very little quantitative studies have been carried out to date. Some studies have highlighted potential correlation of pasture with enhanced “barny” or “cowy” sensory attributes and subsequently linked these to accumulation of p-cresol from the metabolism of β-carotene and aromatic amino acids or possibly isoflavones in the rumen. p-Cresol has also been suggested as a potential biomarker for pasture derived dairy products. Other studies have linked terpenes to specific sensory properties in milk and cheese but this only appears to be relevant in milk and cheese derived from unseeded wild pasture where high concentrations accumulate, as their odour threshold is quite high. Toluene also a product of β-carotene metabolism has been identified as a potential biomarker for pasture derived dairy products but it has little impact on sensory perception due to its high odour threshold. Dimethyl sulfone has been linked to pasture diets and could influence sensory perception as its odour threshold is low. Other studies have linked the presence of maize and legumes (clover) in silage with adverse sensory impacts in milk and cheese. Considerably more research is required to define key dietary related impacts on the flavour of milk and cheese.

scholarly journals Production of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn

2021 ◽  
pp. 59-64
Author(s):  
Adeoso Abiodun ◽  
Adetona Olayinka ◽  
Awe Omotola
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Critical Period ◽  
Proximate Analysis ◽  
Complementary Food ◽  
Nutrient Deficiencies ◽  
Sweet Potatoes ◽  
Under Nutrition

The transition from breastfeeding to family or complementary food is challenging for most mothers. This is a critical period of growth during which nutrient deficiencies and illnesses contribute globally to higher rates of under-nutrition among children less than five years of age. This study was carried-out to compound an indigenous complementary food that is nutritious, cheap, and with considerable shelf life. Blends of soya beans, sweet potato, yellow maize and guinea corn flours were mixed in proportions and proximate analysis was carried out to determine the nutritive and preservative quality. Carbohydrate (80.33-84.72 g) was 123% more and protein (3.43-4.26 g) was 26.6% less than commercially available complimentary food. More research is needed in this area to achieve our goal.

scholarly journals Shelf Life of Sweetpotatoes under Tropical Conditions: Effect of Storage Time on Sensory Properties and Importance of Water Loss

HortScience ◽  
1998 ◽  
Vol 33 (4) ◽  
pp. 606e-606
Author(s):  
Quirien. E.A. van Oirschot ◽  
Debbie Rees ◽  
Julia Aked
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Sweet Potato ◽  
Water Loss ◽  
Storage Conditions ◽  
Sensory Properties ◽  
Limiting Factors ◽  
Weight Losses ◽  
Tropical Conditions ◽  
C 50

Sweet potato is an important staple food crop in East Africa, but under local marketing conditions it has a shelf life of generally no longer than 2 weeks. As a result, the potential for marketing over longer distances is limited. The role of changes in sensory properties and weight loss as limiting factors for shelf-life were investigated. The important sensory attributes of five sweet potato cultivars were determined in discussion sessions with four taste panels and were: floury, sweet, chestnutty, grainy, smooth, soft, fibrous, discoloration, and moist. The sensory profiles of the five cultivars (KSP20, Kemb10, Yanshu 1, Pumpkin, and SPK004) differed significantly (P < 0.001). However, after 4 and 8 weeks under simulated tropical storage conditions (26 °C, 80% to 90% RH) no significant changes in the attributes were detected in most cases (P > 0.05). Changes in sensory properties were therefore not considered to limit shelf life. Shelf life experiments in Tanzania under simulated marketing conditions (26 + 5 °C, 50% to 60% RH) with 29 local cultivars revealed that roots with high rates of weight loss also rot rapidly. It was found that weight losses (primarily due to water loss) were high and varied significantly among cultivars (12% to 45% loss in 21 days). Further studies will investigate the structure and strength of the periderm as the main barrier to water loss to facilitate future cultivar selection.

scholarly journals CAROTENE YIELD IN SWEET POTATO AFTER POTASSIUM AND PHOSPHORUS FERTILISER APPLICATION

2019 ◽  
Vol 32 (3) ◽  
pp. 851-857
Author(s):  
SANDRA MARIA CRUZ NASCIMENTO ◽  
ARTHUR BERNARDES CECÍLIO-FILHO ◽  
ALEXSANDRA SOUZA NASCIMENTO DA SILVA ◽  
PABLO FORLAN VARGAS
Keyword(s):  
Sweet Potato ◽  
Polynomial Regression ◽  
Block Design ◽  
Dry Weight ◽  
Sweet Potatoes ◽  
Total Carotenoids ◽  
Weight Content ◽  
Phosphorus Fertiliser ◽  
Fertiliser Application ◽  
Β Carotene

ABSTRACT Sweet potato is one of the most important foods in the world. Among the different cultivated genotypes, it is worth highlighting those with orange pulp due to their ability to supply adequate amounts of provitamin A carotenoids to humans. This study evaluates the effect of potassium and phosphorus fertiliser application on carotenoid yield in sweet potatoes. Two experiments were carried out in São Luis City, Maranhão State, Brazil. The experimental design was a randomised block design, with six treatments for each of the studies (0, 30, 60, 90, 120 and 150 kg ha-1 K2O and 0, 60, 120, 180, 240 and 300 kg ha-1 P2O5), with four replicates. Cultivar 'Beauregard' was used, which has high levels of carotenoids. Roots were harvested at 123 days after planting for both experiments. The following variables were evaluated: root fresh and dry weight, dry weight content, in addition to the yield and contents of total carotenoids, α-carotene, β-carotene, 13-cis β-carotene and 9-cis β-carotene. With the average data of the evaluated characteristics, we performed analysis of variance and polynomial regression analysis. Potassium rates influenced carotenoid yield in sweet potato roots, with the rates of 73 to 77 kg ha-1 K2O being recommended to maximise the production of total carotenoids, β-carotene, and α-carotene. Phosphorus, in turn, influenced only total carotenoids, and is recommended at the rate of 174.09 kg ha-1 P2O5 to maximise the production of these nutrients.

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