Abstract
The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits. Therefore, a number of attractive and nutritious food products needs to be developed in order to diversify the utilization and increase the consumption. As selected promising purple-flesh sweet potato genotypes have been available, their suitability prepared for different food products needs to be studied. About 12 genotypes of sweet potato with varied purple color intensity or deepness were processed into crispy chips (crisps) and noodles and evaluated their physical properties (yield, lightness, hardness) and sensorial attributes (color, aroma, texture, taste) using a Hedonic test with 20 panelists. The results showed that sweet potato genotypes with purple flesh in combination with yellow/orange or white color, namely MSU 06046-74, Antin 1, and MSU 06044-05 were suitable for crisps making, followed by those with medium purple color, such as Aya Murasaki, MIS 0612-73, MIS 0614-02, MIS 0601-22, and MSU 06014-51. Conversely, sweet potato with deep purple color, namely MSU 06028-71 and MSU 06046-48 were tailored for the ingredients of noodles. This information would be useful for releasing new purple sweet potato varieties in addition to their excellent agronomic traits.
Highlights
Sweet potato is a rich source of carbohydrate, vitamin, mineral and dietary fiber as well as bioactive components, such as beta carotene, anthocyanins, and phenolic compounds that are beneficial for human health [1]
Sweet potato with deep purple color, namely MSU 06028-71 and MSU 06046-48 were tailored for the ingredients of noodles
The red-purple color would exist if the proportion of peonidin >1, while purple-blue or grey color is observed if cyanidin is the major component [3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18]
Summary
Sweet potato is a rich source of carbohydrate, vitamin, mineral and dietary fiber as well as bioactive components, such as beta carotene, anthocyanins, and phenolic compounds that are beneficial for human health [1]. The predominant use of sweet potato in Indonesia is for food that accounts about 89% of the production with a consumption level of 7.9 kg/capita/year [8]. Most of traditional sweet potato food products are assumed to be less attractive relative to those derived from wheat flour. Sweet potato can be potentially used as a partly substitute of wheat flour in many products, such as bakery, noodles, and snacks. Promotion of health benefits and the availability of a variety of alternative food products from sweet potato would help to increase the consumption as well as the health status of the community and support the local food diversification program
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