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      Elaboration of food products with biofortified sweet potatoes: Characterization and sensory acceptability Translated title: Elaboración de productos alimenticios con camote biofortificado: Caracterización y aceptabilidad sensorial

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          Abstract

          ABSTRACT Beauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce sweet potato in the diet through of some food products, such as bread, cake and sweets. The effect of processing on the chemical composition, as well as the quantification of phenols and total carotenoids, antioxidant activity, and sensory acceptability were evaluated. Cakes and coconut sweets presented higher levels of carotenoids. Higher phenolic and antioxidant activity were verified in cocoa sweets. All foods had good acceptability: 86% for bread, 83.3% for cake and 84,4%, and 86% for coconut and cocoa sweets, respectively. Servings of 95g of roasted sweet potato, 330g of bread, 182g of cake, 187g of coconut sweet and 391g end of cocoa sweet, would provide the recommended daily intake of vitamin A for children 10 years and older. It was concluded that the elaboration of foods containing sweet potato is a viable alternative to inserting biofortified foods into the human diet.

          Translated abstract

          RESUMEN Los camote Beauregard son genotipos de color naranja, ricos en β-caroteno, precursores de la vitamina A. El β-caroteno ayuda a mejorar la inmunidad y reducir el riesgo de enfermedades degenerativas. El objetivo del trabajo fue introducir el camote en la dieta a través del pan, pasteles y dulces tipo postre. Se evaluó el efecto del procesamiento sobre la composición química, así como la cuantificación de fenoles y carotenoides totales, actividad antioxidante y aceptabilidad sensorial. Las tortas y caramelos de coco mostraron mayores niveles de carotenoides y cacao, mayor actividad fenólica y antioxidante. Se confirmó una buena aceptabilidad, en la cual el pan presentó 86%, el torta 83,3%, y los dulces tipo postre de coco y de cacao 84,4% y 86% respectivamente. Las porciones de 95 g de batatas al horno, 330 g de pan, 182 g de torta, 187 g y 391 g de dulce de coco y dulce de cacao respectivamente, proporcionarían la ingesta diaria recomendada de vitamina A para niños de 10 años en adelante. Se concluyó que la preparación de alimentos que contienen batatas es una alternativa viable a la inclusión de alimentos biofortificados en la dieta humana.

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          Biofortification of staple food crops.

          Deficiencies of vitamin A, iron, and zinc affect over one-half of the world's population. Progress has been made to control micronutrient deficiencies through supplementation and food fortification, but new approaches are needed, especially to reach the rural poor. Biofortification (enriching the nutrition contribution of staple crops through plant breeding) is one option. Scientific evidence shows this is technically feasible without compromising agronomic productivity. Predictive cost-benefit analyses also support biofortification as being important in the armamentarium for controlling micronutrient deficiencies. The challenge is to get producers and consumers to accept biofortified crops and increase their intake of the target nutrients. With the advent of good seed systems, the development of markets and products, and demand creation, this can be achieved.
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            Addition of chia seed mucilage for reduction of fat content in bread and cakes.

            In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.
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              Functional components in sweetpotato and their genetic improvement

              In addition to the nutritionally important components such as starches, vitamins and minerals, storage roots and leaves of sweetpotato (Ipomoea batatas) contains several components with health-promoting functions. Of these, the functionalities of carotenoids, anthocyanins and caffeoylquinic acids have been well established by in vitro and in vivo experiments. Several sweetpotato cultivars containing high levels of these components have been developed in Japan; e.g., ‘Ayamurasaki’, which has high amounts of anthocyanin in its storage roots. To further improve the content and also to change the composition of these functional components, the identification of the genes involved in their biosynthesis and genetic modification of the biosynthetic pathway has been attempted. In this review, we summarize the present status of the research and breeding for these functional components, and we discuss the future prospects for improving sweetpotato functionality.
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                Author and article information

                Journal
                rchnut
                Revista chilena de nutrición
                Rev. chil. nutr.
                Sociedad Chilena de Nutrición, Bromatología y Toxicología (Santiago, , Chile )
                0717-7518
                February 2021
                : 48
                : 1
                : 59-66
                Affiliations
                [1] Pelotas RS orgnameFederal University of Pelotas orgdiv1Department of Agroindustrial Science and Technology Brazil
                [2] Santo Augusto RS orgnameFederal Institute Farroupilha orgdiv1Campus Santo Augusto orgdiv2Food Production Hub Brazil
                [3] Brasília DF orgnameBrazilian Agricultural Research Company Brazil
                [5] Santa Rosa RS orgnameFederal Institute Farroupilha orgdiv1Food Production Hub orgdiv2Campus Santa Rosa Brazil
                [4] Pinhalzinho SC orgnameState University of Santa Catarina orgdiv1Campus Pinhalzinho Brazil
                Article
                S0717-75182021000100059 S0717-7518(21)04800100059
                bfb5390d-438a-478e-90dc-2101df37a541

                This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

                History
                : 24 July 2020
                : 04 November 2020
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 33, Pages: 8
                Product

                SciELO Chile

                Categories
                ORIGINAL ARTICLES

                Torta,Pro-vitamina A,Pan,Fenoles,Dulces tipo postre,Carotenoides,Análisis sensorial,Actividad antioxidante,Sweets,Sensory analysis,Pro-vitamin A,Phenols,Carotenoids,Cake,Bread,Antioxidant activity

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