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- Title
Retention of β-carotene, vitamin C and sensory characteristics of orange fleshed sweet potato syrup during storage.
- Authors
Irakiza, G.; Dusabumuremyi, J. C.; Mwunamuko, J.; Ndayambaje, V.; Hategekimana, J. P.; Nyagahungu, I.; Ongol, M. P.
- Abstract
Although orange-fleshed sweet potato (OFSP) is a rich source of β-carotene (pro-vitamin A), very few OFSP products have been developed. The objective of this study was to determine changes in sensory characteristics, β-carotene, and vitamin C contents of OFSP syrup during a storage period of 56 days at 4°C and 25°C. Unblended pulp syrup, unblended syrup, blended pulp syrup and blended syrup were developed. After 56 days of storage, β-carotene concentrations decreased from 2.25 mg/100 g to 0.70 and 0.51 mg/100 g in OFSP pulp syrups stored at 4 and 25°C respectively. While the β-carotene concentrations decreased from 2.20 mg/100 g to 0.47 and 0.34 mg/100 g for OFSP syrup stored at 4 and 25°C respectively. After 56 days of storage, vitamin C concentrations decreased from 9.6 to 1.8 mg/100 g in unblended OFSP syrups. Similarly in blended OFSP syrups vitamin C concentrations decreased from 9.7 to 1.4 mg/100 g after 56 days of storage. These results indicate that it is possible to develop OFSP syrups with an enhanced shelf-life but more effective strategies to prevent loss of β-carotene and vitamin C needs to be developed.
- Subjects
CAROTENES; VITAMIN C content of food; TASTE testing of food; SWEET potatoes; SYRUPS (Carbonated beverages); FOOD storage; SHELF-life dating of food
- Publication
International Food Research Journal, 2014, Vol 21, Issue 3, p1121
- ISSN
1985-4668
- Publication type
Article