Sweet potato buds: the origins of a "designer" food to combat hypovitaminosis A in Guatemala. Processing, vitamin A content and preservation characteristics
2001
Valdez C, C. | Lopez, C.Y. | Schwartz, S. | Bulux, J. | Solomons, N.W.
A Guatemalan version of sweet potato flakes, called "sweet potato buds" (SPB), was created from Ipomoea batata by the drum-drying technique used to create instant mash potatoes. The yield on the first production run was 11% and that on the second production run was 13%. The amount of beta-carotene per weight was concentrated form 16.5 to 42.2 microgram/g from the whole sweet potato to the dried flakes. On one occasion, the beta-carotene concentrations in the common variety of Guatemalan yellow-pulp sweet potato was 42.2 microgram/g or 7.0 retinol equivalents (RE)/g in the SPB and on another 57.5 microgram/g or 9.6 RE. Thus, a usual serving of one ounce (28 g) of SPB provides from 196 to 269 RE or 49 to 67% of the daily recommended amount. With storage in plastic or foil packaging, the beta-carotene levels fell steeply, to the point of extinction within 4 months, independent of the type of barrier or the addition of food-grade antioxidants.
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