Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention

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 Ascheri
2020 Research, Society and Development  
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
more » ... 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.
doi:10.33448/rsd-v9i12.10964 fatcat:rsvzvk7mjrdidfmzfv226bg6ae