Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability

ABSTRACT Beauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce sweet potato in the diet through of some food products,...

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Autores principales:	Santos,Felipe Nardo dos, Duarte,Lucas Nachtigal, Samborski,Tarcísio, Mello,Alexandre Furtado Silveira, Kringel,Dianini Hüttner, Severo,Joseana
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2021
Materias:	Antioxidant activity Bread Cake Carotenoids Phenols Pro-vitamin A Sensory analysis Sweets
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000100059
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spelling	oai:scielo:S0717-751820210001000592021-03-19Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptabilitySantos,Felipe Nardo dosDuarte,Lucas NachtigalSamborski,TarcísioMello,Alexandre Furtado SilveiraKringel,Dianini HüttnerSevero,Joseana Antioxidant activity Bread Cake Carotenoids Phenols Pro-vitamin A Sensory analysis Sweets ABSTRACT Beauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce sweet potato in the diet through of some food products, such as bread, cake and sweets. The effect of processing on the chemical composition, as well as the quantification of phenols and total carotenoids, antioxidant activity, and sensory acceptability were evaluated. Cakes and coconut sweets presented higher levels of carotenoids. Higher phenolic and antioxidant activity were verified in cocoa sweets. All foods had good acceptability: 86% for bread, 83.3% for cake and 84,4%, and 86% for coconut and cocoa sweets, respectively. Servings of 95g of roasted sweet potato, 330g of bread, 182g of cake, 187g of coconut sweet and 391g end of cocoa sweet, would provide the recommended daily intake of vitamin A for children 10 years and older. It was concluded that the elaboration of foods containing sweet potato is a viable alternative to inserting biofortified foods into the human diet.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.48 n.1 20212021-02-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000100059en10.4067/S0717-75182021000100059
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant activity Bread Cake Carotenoids Phenols Pro-vitamin A Sensory analysis Sweets
spellingShingle	Antioxidant activity Bread Cake Carotenoids Phenols Pro-vitamin A Sensory analysis Sweets Santos,Felipe Nardo dos Duarte,Lucas Nachtigal Samborski,Tarcísio Mello,Alexandre Furtado Silveira Kringel,Dianini Hüttner Severo,Joseana Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
description	ABSTRACT Beauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce sweet potato in the diet through of some food products, such as bread, cake and sweets. The effect of processing on the chemical composition, as well as the quantification of phenols and total carotenoids, antioxidant activity, and sensory acceptability were evaluated. Cakes and coconut sweets presented higher levels of carotenoids. Higher phenolic and antioxidant activity were verified in cocoa sweets. All foods had good acceptability: 86% for bread, 83.3% for cake and 84,4%, and 86% for coconut and cocoa sweets, respectively. Servings of 95g of roasted sweet potato, 330g of bread, 182g of cake, 187g of coconut sweet and 391g end of cocoa sweet, would provide the recommended daily intake of vitamin A for children 10 years and older. It was concluded that the elaboration of foods containing sweet potato is a viable alternative to inserting biofortified foods into the human diet.
author	Santos,Felipe Nardo dos Duarte,Lucas Nachtigal Samborski,Tarcísio Mello,Alexandre Furtado Silveira Kringel,Dianini Hüttner Severo,Joseana
author_facet	Santos,Felipe Nardo dos Duarte,Lucas Nachtigal Samborski,Tarcísio Mello,Alexandre Furtado Silveira Kringel,Dianini Hüttner Severo,Joseana
author_sort	Santos,Felipe Nardo dos
title	Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
title_short	Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
title_full	Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
title_fullStr	Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
title_full_unstemmed	Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
title_sort	elaboration of food products with biofortified sweet potatoes: characterization and sensory acceptability
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000100059
work_keys_str_mv	AT santosfelipenardodos elaborationoffoodproductswithbiofortifiedsweetpotatoescharacterizationandsensoryacceptability AT duartelucasnachtigal elaborationoffoodproductswithbiofortifiedsweetpotatoescharacterizationandsensoryacceptability AT samborskitarcisio elaborationoffoodproductswithbiofortifiedsweetpotatoescharacterizationandsensoryacceptability AT melloalexandrefurtadosilveira elaborationoffoodproductswithbiofortifiedsweetpotatoescharacterizationandsensoryacceptability AT kringeldianinihuttner elaborationoffoodproductswithbiofortifiedsweetpotatoescharacterizationandsensoryacceptability AT severojoseana elaborationoffoodproductswithbiofortifiedsweetpotatoescharacterizationandsensoryacceptability
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Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability

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