Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10964 |
Resumo: | Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components. |
id |
UNIFEI_ba3c52d29beea2bd8c2b6b84ff65a8ed |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/10964 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention Incremento en la retención del contenido de carotenoides por adición de lípidos en galletas con papas dulces anaranjadasAdição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoidesCarotenoidesRetenciónProcesamientoNuevos productosPanadería.CarotenoidesRetençãoProcessamentoNovos produtosPanificação.CarotenoidsRetentionProcessingNew productsBaked goods.Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.La papa dulce anaranjada (PDA) es uno de los siete cultivos básicos más importantes del mundo. Aunque la mayor parte de la PDA es producida en América latina, la PDA es una excelente fuente de betacaroteno y puede promoverse para aliviar la deficiencia de vitamina A. El objetivo de este estudio fue evaluar la retención de carotenoides totales (TC) y todo-trans-beta-caroteno (ATBC) después del procesamiento y almacenamiento de galletas con diferentes proporciones de PDA y margarina. Las galletas formuladas con 18 a 22.23 g/100 g de PDA y 28.57 a 34.6 g/100 g de margarina se analizaron mediante espectrofotometría y cromatografía líquida de alta resolución. La formulación con el mayor contenido de PDA (22.23 g/100 g) y 32.84 g/100 g de margarina mostró una mayor retención de TC y ATBC después del procesamiento. Entre las otras muestras con la misma proporción de PDA, la que contenía el mayor contenido de margarina (34.6 g/100 g) mostró mayor capacidad para retener TC y ATBC, durante el almacenamiento (hasta 56 días), otorgando a los lípidos un papel importante en la conservación de estos componentes.A batata-doce é uma das sete principais culturas básicas do mundo. Embora a maioria da batata-doce de polpa cor creme seja produzida localmente, a batata-doce de polpa alaranjada (BDPA) é uma excelente fonte de beta-caroteno e pode ser promovida para aliviar a deficiência de vitamina A. O objetivo deste estudo foi avaliar a retenção de carotenoides totais (CT) e todo-trans-beta-caroteno (TTBC) após o processamento e armazenamento de biscoitos com diferentes proporções de BDPA e margarina. Os biscoitos formulados com 18 a 22,23 g / 100 g de BDPA e 28,57 a 34,6 g / 100 g de margarina foram analisados por espectrofotometria e cromatografia líquida de alta eficiência. A formulação com maior teor de BDPA (22,23 g / 100 g) e 32,84 g / 100 g de margarina apresentou maior retenção de CT e TTBC após o processamento. Dentre as demais amostras com a mesma proporção de BDPA, a que apresentou maior teor de margarina (34,6 g / 100 g) apresentou maior capacidade de manutenção de CT e TTBC, durante o armazenamento (até 56 dias), conferindo aos lipídios papel importante na preservação desses componentes.Research, Society and Development2020-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1096410.33448/rsd-v9i12.10964Research, Society and Development; Vol. 9 No. 12; e8191210964Research, Society and Development; Vol. 9 Núm. 12; e8191210964Research, Society and Development; v. 9 n. 12; e81912109642525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10964/9684Copyright (c) 2020 Laysa Borges Tomas de Sousa; Mariana Guadagnini Lisboa Soares; Adriana Paula da Silva Minguita; José Luiz Viana de Carvalho; Érica Aguiar Moraes; Erika Madeira Moreira da Silva; José Luis Ramírez Ascherihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSousa, Laysa Borges Tomas de Soares, Mariana Guadagnini LisboaMinguita, Adriana Paula da SilvaCarvalho, José Luiz Viana deMoraes, Érica AguiarSilva, Erika Madeira Moreira daAscheri, José Luis Ramírez2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10964Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:54.488301Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention Incremento en la retención del contenido de carotenoides por adición de lípidos en galletas con papas dulces anaranjadas Adição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoides |
title |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention |
spellingShingle |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention Sousa, Laysa Borges Tomas de Carotenoides Retención Procesamiento Nuevos productos Panadería. Carotenoides Retenção Processamento Novos produtos Panificação. Carotenoids Retention Processing New products Baked goods. |
title_short |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention |
title_full |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention |
title_fullStr |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention |
title_full_unstemmed |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention |
title_sort |
Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention |
author |
Sousa, Laysa Borges Tomas de |
author_facet |
Sousa, Laysa Borges Tomas de Soares, Mariana Guadagnini Lisboa Minguita, Adriana Paula da Silva Carvalho, José Luiz Viana de Moraes, Érica Aguiar Silva, Erika Madeira Moreira da Ascheri, José Luis Ramírez |
author_role |
author |
author2 |
Soares, Mariana Guadagnini Lisboa Minguita, Adriana Paula da Silva Carvalho, José Luiz Viana de Moraes, Érica Aguiar Silva, Erika Madeira Moreira da Ascheri, José Luis Ramírez |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Sousa, Laysa Borges Tomas de Soares, Mariana Guadagnini Lisboa Minguita, Adriana Paula da Silva Carvalho, José Luiz Viana de Moraes, Érica Aguiar Silva, Erika Madeira Moreira da Ascheri, José Luis Ramírez |
dc.subject.por.fl_str_mv |
Carotenoides Retención Procesamiento Nuevos productos Panadería. Carotenoides Retenção Processamento Novos produtos Panificação. Carotenoids Retention Processing New products Baked goods. |
topic |
Carotenoides Retención Procesamiento Nuevos productos Panadería. Carotenoides Retenção Processamento Novos produtos Panificação. Carotenoids Retention Processing New products Baked goods. |
description |
Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10964 10.33448/rsd-v9i12.10964 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10964 |
identifier_str_mv |
10.33448/rsd-v9i12.10964 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10964/9684 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 12; e8191210964 Research, Society and Development; Vol. 9 Núm. 12; e8191210964 Research, Society and Development; v. 9 n. 12; e8191210964 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052782611529728 |