Effect of processing on the centesimal and bioactive composition of ‘Beauregard’ sweet potato and its derivatives

Authors

  • Felipe Sousa da Silva Food Technologist, master in Food Technology, work as Food Tecnologist, Limoeiro do Norte, Ceará.
  • Sheyla Maria Barreto Amaral Food Technologist, master in Food Technology, doctoral student in Food Science and Technology at Universidade Federal do Ceará (UFC). Fortaleza, Ceará.
  • Raimunda Valdenice da Silva Freitas Food Technologist, doctor in Food Science and Technology, substitute professor of the Federal Institute of Education, Science and Technology of Rio Grande do Norte (IFRN). Pau dos Ferros, Rio Grande do Norte.
  • Maria Jéssica de Almeida Souza Bachelor in Nutrition, work as Nutritionist in Limoeiro do Norte. Limoeiro do Norte, Ceará.
  • Luana Guabiraba Mendes Food engineer, doctor in Biotechnology, postdoctoral student of the National Postdoctoral Program (PNPD/CAPES) in the Federal Institute of Education, Science and Technology of Ceará (IFCE). Limoeiro do Norte, Ceará.
  • Maria Aparecida Liberato Milhome Chemist, doctor in Civil Engineering/Environmental Sanitation, professor of the Federal Institute of Education, Science and Technology of Ceará (IFCE), Limoeiro do Norte, Ceará.
  • Virna Luiza de Farias Food engineer, doctor in Chemical Engineering, professor of the Federal Institute of Education, Science and Technology of Ceará (IFCE), Limoeiro do Norte, Ceará.

DOI:

https://doi.org/10.35977/0104-1096.cct2022.v39.26960

Keywords:

biofortification, carotenoids, Ipomoea batatas (L.) Lam., provitamin A

Abstract

‘Beauregard’ is a sweet potato cultivar that has been widely studied as a method of food biofortification. The objective of this study was to evaluate the centesimal composition, bioactive compounds and antioxidant activity of ‘Beauregard’ potato and its derivatives (flour and its application in cake). The samples were submitted to analyses regarding moisture, ash, lipids, proteins, carbohydrates, carotenoids, polyphenols and antioxidant activity. The heating during flour elaboration promoted carotenoid and polyphenol losses; however, the ingestion of flour (190.03 μg/g carotenoids and 23.21 mg/g polyphenols) ensures greater contribution of these bioactive compounds when compared with raw potato (69.30 μg/g carotenoids and 10.87 mg/g polyphenols). ‘Beauregard’ potato flour is a viable alternative for incorporation into cakes, increasing the minerals, carbohydrates, carotenoids, and polyphenol contents, as well as the antioxidant activity. In addition, its incorporation allows ingesting less than 50 g of flour and 60 g of the F1 cake, which corresponds to one serving, in order to reach the recommended daily intake of vitamin A.

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Published

2022-11-07

How to Cite

Silva, F. S. da, Amaral, S. M. B., Freitas, R. V. da S., Souza, M. J. de A., Mendes, L. G., Milhome, M. A. L., & Farias, V. L. de. (2022). Effect of processing on the centesimal and bioactive composition of ‘Beauregard’ sweet potato and its derivatives. Science & Technology Journals, 39(3), e26960. https://doi.org/10.35977/0104-1096.cct2022.v39.26960

Issue

Vol. 39 No. 3 (2022)

Section

Artigos

License

After publication of the work, the Authors are authorized to non-exclusively distribute the version of the published work (for example: publish in an institutional repository, as a book chapter, create links on electronic pages, etc.), as long as the authorship and initial publication in this journal are mentioned.