Abstract
For the development of a sweet potato leaf powder (SPLP)‐based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stability of final product. The total polyphenol and antioxidant activity of SPLP of uncut group were 1.69 and 1.91 times those of cut group, respectively, and the indices of nutritional quality of copper, manganese and vitamin E of uncut group were significantly greater than cut group. The ultrafine SPLP‐produced lowest gravitational sedimentation ratio (49%), indicating it had greatest suspension stability. The optimized formula of SPLP‐based beverage was as follows: ultrafine SPLP of uncut group was mixed with 2.5% (w/w, powder basis) xanthan gum, 1% calcium lactate, 2% ascorbic acid, 12% maltodextrin, 20% xylitol, and 0.9% apple essence. The final product had high nutritional value along with consumer‐acceptable flavor and texture.
Highlights
Sweet potato (Ipomoea batatas L.) is a high-yielding crop belonging to the bindweed or morning glory family, Convolvulaceae
Five commonly used flavor agents, xylitol, ascorbic acid, maltodextrin, calcium lactate, and apple essence were investigated according to the formulae of marketed powder-based beverages
In accordance with the Chinese National Standards, the literature, xylitol, ascorbic acid, maltodextrin, calcium lactate, and apple essence were added to the powder–water mixture to reach concentrations of 0%–40%, 0%–8%, 4%–12%, 0.4%–1.2%, and 0.3%–1.5% (w/w), respectively
Summary
Sweet potato (Ipomoea batatas L.) is a high-yielding crop belonging to the bindweed or morning glory family, Convolvulaceae. The main producer of sweet potato, had an annual production of 72,031,782 tons in 2017 (63.84% of the world total) (FAO, 2018). SPL are the aboveground parts of the sweet potato that can be harvested several times annually. They are an important dark green leafy vegetable in China, having much greater yields than those of other green leafy vegetables (Huang, Chu, Juang, & Wang, 2010). SPL are rich in nutrients and functional ingredients, such as protein, dietary fiber, vitamins, and mineral elements (Sun, Mu, Xi, Zhang, & Chen, 2014). We found that the protein and dietary fiber contents of SPL are 3 and 5 times greater than in the sweet potato roots, respectively. The in vitro antioxidant activities of SPL polyphenols (cultivars Simon No 1 and Yuzi No 7) are stronger than those of tea polyphenols, ascorbic acid and grape seed polyphenols (Xi, Mu, & Sun, 2015)
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