Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability
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 sw...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
SciELO
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/171340 |
| _version_ | 1855517781797109760 |
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| author | Santos, Felipe Nardo dos Duarte, Lucas Nachtigal Samborski, Tarcísio Mello, Alexandre Furtado Silveira Kringel, Dianini Hüttner Severo, Joseana |
| author_browse | Duarte, Lucas Nachtigal Kringel, Dianini Hüttner Mello, Alexandre Furtado Silveira Samborski, Tarcísio Santos, Felipe Nardo dos 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 |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace171340 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | SciELO |
| publisherStr | SciELO |
| record_format | dspace |
| spelling | CGSpace1713402025-02-19T14:30:53Z Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability Santos, Felipe Nardo dos Duarte, Lucas Nachtigal Samborski, Tarcísio Mello, Alexandre Furtado Silveira Kringel, Dianini Hüttner Severo, Joseana antioxidants bread cakes carotenoids phenols retinol sugar confectionery sweet potatoes nutrition child nutrition trace elements biofortification antioxidant properties provitamins organoleptic analysis 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. 2021 2025-01-29T12:58:02Z 2025-01-29T12:58:02Z Journal Article https://hdl.handle.net/10568/171340 en Open Access SciELO Santos, Felipe Nardo dos; Duarte, Lucas Nachtigal; Samborski, Tarcísio; Mello, Alexandre Furtado Silveira; Kringel, Dianini Hüttner; and Severo, Joseana. 2021. Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability. Revista chilena de nutrición 48(1): 59-66. https://doi.org/10.4067/S0717-75182021000100059 |
| spellingShingle | antioxidants bread cakes carotenoids phenols retinol sugar confectionery sweet potatoes nutrition child nutrition trace elements biofortification antioxidant properties provitamins organoleptic analysis 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 |
| title | 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_short | 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 |
| topic | antioxidants bread cakes carotenoids phenols retinol sugar confectionery sweet potatoes nutrition child nutrition trace elements biofortification antioxidant properties provitamins organoleptic analysis |
| url | https://hdl.handle.net/10568/171340 |
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