Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance

HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.

Abstract There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, while only the orange-fleshed roots also have a high content of carotenoids. Due to these, this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and immersion frying. The chips were evaluated for the content of resistant starch and carotenoids in nature and chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The drying process retained a greater content of total carotenoids. Fried chips can be considered high resistant starch content, even with a decrease in the content after this processing; they also showed more intense coloring and pleasant texture. There was a statistical difference between the varieties only regarding the content of carotenoids and resistant starch. Thereby, it can be concluded that the chips of both processing have good technological and functional qualities, and that the frying process presented best hardness which led to greater acceptability and purchase intention.

Nutritional composition and acceptance of cake elaborated with beauregard potato biofortified with carotenoids / Composição nutricional e aceitação de bolo elaborado com batata beauregard biofortificada com carotenoides

Beauregard biofortified sweet potato is a tuberous root with a high content of carotenoids whose consumption can bring beneficial effects on human health related to the biological actions of these substances. The objectives of this study were to evaluate the acceptance of cake made with sweet potato biofortified with carotenoids by school children enrolled in a school of the municipal education network of the city of Teresina PI. The sweet cake containing biofortified potato (Beauregard) (PC) was compared with standard sweet wheat flour (WC) cake formulation. The PC and WC products and the Beauregard potato were analyzed for centesimal composition (moisture, ashes, proteins, lipids and carbohydrates) and total carotenoid content. Acceptance of PC was assessed by means of an acceptance test with a hedonic scale of five points applied to 100 children from 08 to 10 years of age. The evaluation of the centesimal composition showed protein content corresponding to 2.1% in WC and 3.57% in PC, and of lipids of 5.16% in WC and 8.95% inPC. Regarding the moisture content, WC presented 32.5% and PC 38.44%. The content of fixed minerals (ash) found in formulations was 1.9% and 1.26%, respectively, in WC and PC. The carotenoid content (µg of ß-carotene.g-1) was significantly higher (p <0.05) in the biofortified potato (3,200.01 ± 0.02) and in the PC formulations (3,666.17 ± 2.55) and WC (3,066.53 ± 1.88) for common sweet potatoes (2.200,23 ± 1.63). In the five-point facial hedonistic acceptance test, the formulation containing biofortified potato (PC) obtained a significantly higher score (p <0.05) (4.24 ± 0.93) when compared to the WC formulation (3.75 ± 1.19). The biofortified potato and the cake containing the biofortified potato presented some characteristics related to the centesimal composition similar to those found in WC and the content of carotenoids in PC larger than those of WC. Because sweet cake is a food product, generally well accepted by children and adults, PC's greateracceptance of WC suggests its promising potential for consumption by the population.

A batata-doce Beauregard biofortificada é uma raiz tuberosa com alto teor de carotenoides, cujo consumo pode trazer efeitos benéficos na saúde humana relacionados com as ações biológicas dessassubstâncias. Os objetivos deste estudo foram avaliar a aceitação de bolo elaborado com batata doce biofortificada com carotenoides por crianças em idade escolar matriculados em uma escola da rede municipal de ensino da cidade de Teresina PI. O bolo doce contendo batata biofortificada (Beauregard) (BB) foi comparado com formulação padrão de bolo doce de farinha de trigo (BT). Os produtos BB e BT e a batata Beauregard foram analisados quanto à composição centesimal (umidade, cinzas, proteínas, lipídeos e carboidratos) e conteúdo de carotenóides totais. A aceitação do BB foi avaliada por meio de teste de aceitação com escala hedônica facial de cinco pontos aplicado em 100 crianças de 08 a 10 anos de idade. A avaliação da composição centesimal mostrou conteúdo protéico correspondendo 2,1% no BT e 3,57% no BB, e de lipídiosde 5,16% no BT e 8,95% no BB. Em relação ao teor de umidade, o BT apresentou 32,5% e BB 38,44%. O teor de minerais fixos (cinzas) encontrado nas formulações foi de 1,9% e 1,26%, respectivamente, no BT e BB. O conteúdo de carotenoides (µ g de ß-caroteno.g-1) foi significativamente maior (p<0,05) na batata biofortificada (3.200,01 ± 0,02) e nas formulações BB (3.666,17 ± 2,55) e BT (3.066,53 ± 1,88) em relação à Figure 1. Acceptance rate of Beauregard potato and wheat cake formulations.. batata doce comum (2.200,00 ± 1,63). No teste de aceitação escala hedonica facial de cinco pontos a formulação contendo batata biofortificada (BB) obteve nota significativamente maior (p<0,05) (4,24± 0,93) quando comparada com a formulação BT (3,75± 1,19). A batata biofortificada e o bolo contendo a batata biofortificada apresentaram algumas características relacionadas à composição centesimal semelhantes àquelas encontradas no BT e conteúdo de carotenoides no BB maiores que os do BT. Por ser o bolo doce um produto alimentício, de modo geral, bem aceito por crianças e adultos, a maior aceitação do BB em relação ao BT sugere seu potencial promissor para consumo pela população.