Ante Lončarić, Sanja Zec Zrinušić, Tihomir Kovač, Blanka Bilić Rajs, Melita Lončarić, Antun Jozinović, Jurislav Babić
Glasilo Future Volumen 7 broj 1 svibanj 2024. / Gazette Future Volume 7 number 1 May 2024
Objavljeno 31. svibnja 2024. godine. / Published on May 31, 2024.
https://doi.org/10.32779/gf.7.1.1
ISSN 2623-6575 (Online)
UDK 63
Glasilo_Future_Volumen_7_broj_1_svibanj_2024.pdf
Izvorni znanstveni rad (original scientific paper)
Naslov/Title
Effect of processing and storage on the quality of the purees made from different sweet potato cultivars
Str./Pp. 01–12
Autori(ce)/Authors
Ante Lončarić, Sanja Zec Zrinušić, Tihomir Kovač, Blanka Bilić Rajs, Melita Lončarić, Antun Jozinović, Jurislav Babić
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.
Key words: sweet potato, freezing, freeze-drying, antioxidant activity, polyphenols, β-carotene.
Preuzimanje/Download
Citiranje/Citation
Lončarić, A., Zec Zrinušić, S., Kovač, T., Bilić Rajs, B., Lončarić, M., Jozinović, A., Babić, J. (2024). Effect of processing and storage on the quality of the purees made from different sweet potato cultivars. Glasilo Future, 7(1), 01–12.