Abstract
Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.
Highlights
Sweet potato is one of the seven major world staple crops and is being cultivated in more than 100 countries
The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-betacarotene (ATBC) after processing and storage of cookies with different proportions of orange-fleshed sweet potato (OFSP) and margarine
The aim of this study was to evaluate the retention of total carotenoids and all-transbeta-carotene during the processing and quantification of these components during the storage of cookies formulated with different proportions of orange-fleshed sweet potato and margarine
Summary
Sweet potato is one of the seven major world staple crops and is being cultivated in more than 100 countries. Beauregard sweet potato, which is a rich source of beta-carotene, other bioactive compounds and carbohydrates (Niu et al, 2019; Zhu, & Wang, 2014), is a potential raw-material for new edible products development. The aim of this study was to evaluate the retention of total carotenoids and all-transbeta-carotene during the processing and quantification of these components during the storage of cookies formulated with different proportions of orange-fleshed sweet potato and margarine. This is an experimental quantitative study (Pereira, Shitsuka, Parreira, & Shitsuka, 2018) carried out at the Federal University of Espirito Santo, Health Sciences Center – Vitória, ES – Brazil
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
