GAZETTE FUTURE, Vol. 7 No. 1, 2024.
Original scientific paper
https://doi.org/10.32779/gf.7.1.1
Effect of processing and storage on the quality of the purees made from different sweet potato cultivars
Ante Lončarić
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek
*
Sanja Zec Zrinušić
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek
Tihomir Kovač
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek
Blanka Bilić Rajs
; Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek
Melita Lončarić
Antun Jozinović
Jurislav Babić
* Corresponding author.
Abstract
This study aimed to elucidate the effects of processing and storage on the nutritional and antioxidant properties of three sweet potato cultivars from Croatia. The sweet potato purees (SPP) were analyzed for proximate composition and properties, antiradical activity (AA), total phenolic content (TPC), starch content, free sugars (FS), β-carotene, total anthocyanins (TA), and color. The highest TPC (2.55 µg GAE/mg) and starch content (596.9 g/kg DW) are in the purple cultivar, while the highest AA (21.76 mol TE/g) and total and reducing sugars (50.7 and 30.9 g/kg, respectively) were in the white cultivar. During processing, the sucrose, glucose, and fructose content decreased, leading to an increase in maltose content. The AA, TPC, and FS were higher in baked and steamed SPP, while the starch, β-carotene, and TA contents were lower. These results suggest that processing can enhance some of the properties (TPC, AA, and reducing sugars) of sweet potatoes making a processed sweet potato a desirable food ingredient with physio-chemical and nutritional attributes that has a future beyond home usage for the production of safe processed functional foods. Storage resulted in a decrease in AA, β-carotene, and TA, while TPC, starch, and soluble solids were stable during 6 months of storage.
Keywords
sweet potato, freezing, freeze-drying, antioxidant activity, polyphenols, β-carotene.
Hrčak ID:
322503
URI
Publication date:
31.5.2024.
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