Naslov
Sweet potato as an ingredient in functional food products

Autori
Lončarić, Ante ; Kopjar, Mirela ; Nedić Tiban, Nela ; Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
Conference Agriculture Perspectives in Western Balkan:Production, Processing, Markets

Mjesto i datum
Mostar, Bosna i Hercegovina, 03.12.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Sweet potato, functional food, freeze-drying

Sažetak
Sweet potato [Ipomoea batatas (L) Lam.] is one of the most widely consumed roots in many cuisines. These commodities contain high level of dietary fibers, minerals, vitamins, polyphenols and carotenoids, of which almost all are trans-β-carotene. For that reason sweet potato purees and dehydrated forms can be used as functional ingredients to impart desired textural properties and phytonutrient content in processed food products. The aim of this study was to evaluate the physicochemical properties of sweet potato purees and powders as a potential ingredient in different functional food products. This research was done on Beauregard variety of sweet potato (SP). The sweet potato powders were obtained by freeze-drying of raw (RSPP), baked (BSPP), and steamed (SSPP) sweet potato puree (SPP). The results showed that puree prepared from baked roots had higher total and soluble solids (20.32 and 18.95%, respectively) than RSPP and SSPP. It can be also noticed that starch content was reduced by steaming and baking which is reflected on amount of total and reduced sugars. The increase of reduced sugars in BSPP for 3.78% and in SSPP for 0.86% is the result of yielding the maltose. The Beauregard variety of sweet potato is known for its orange flesh. The intensity of color (C) of SPP was decreased in order: RSPP, BSPP and SSPP, 37.55, 31.34, and 31.24, respectively. The highest change in color (ΔE) was observed in BSPP (12.83). The results of physiochemical properties of powders made from RSPP, BSPP and SSPP showed that all samples had a high total solids (98.19, 96.78, 97.73%, respectively) as well as a low water activity (0.15, 0.21, 0.19, respectively). There were also observed a small change in the content of sugar in favor of the powders. The highest change in color (22.35) was observed in RSPP where the intensity of color decreased from 37.55 to 21.23. The lowest change in color (2.67) was observed in SSPP and the highest intensity of color (26.16) was measured in BSPP.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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