Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

Abstract

Sweet potato flour contains low-glycemic complex carbohydrates and, when it is ingested, prevents insulin spikes and prolongs the feeling of satiety. The aim of this study was to elaborate and to verify the acceptability of the shake with the total or partial substitution of maltodextrin for sweet potato flour. To elaborate the shake beverage, we used a 22 factorial design, with three central points, thus generating seven formulations. For the taste, color, texture, appearance, acceptance and attitude of purchase properties, sensory tests were conducted using a nine-point hedonic scale and panelists (n = 50). The highest acceptability formulations, formulations 3 (10% sweet potato flour; 25% maltodextrin) and 7 (0% sweet potato flour; 25% maltodextrin), were submitted to pH, moisture, ash, protein, lipid, crude fiber and total carbohydrate analyses. The statistical difference between the formulations from the T test (p < 0.05) was verified for the moisture, ash and lipid parameters. Formulation 3 presented higher values of moisture (93.26 ± 0.57) and lipids (1.91 ± 0.01), and formulation 7 had higher values of ash (0.39 ± 0.01). The results of the sensorial and physicochemical analyses of the shake indicate that sweet potato flour shows potential for the elaboration of this drink.