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Ferreira CLP, da Costa DS, de Faria RAPG, Bragotto APA. Acrylamide in alternative snacks to potato: A review. Food Res Int 2024; 194:114931. [PMID: 39232543 DOI: 10.1016/j.foodres.2024.114931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 08/03/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
The snack food market has been changing to keep up with the growing demand for healthier products and, as a result, alternative products to traditional potato chips have been emerging to provide health-related benefits. Extrusion, frying, and baking are the main techniques used worldwide in the processing of snacks and are among the main reasons for the formation of toxic compounds induced by heat, such as acrylamide. This contaminant is formed during thermal processing in foods heated at high temperatures and rich in carbohydrates. Processed potato-based products have been pointed out as the main contributors to acrylamide dietary exposure. Many studies have been conducted on potato chips since the discovery of this contaminant in foods and research on the formation of acrylamide in snacks from other vegetables has begun to be conducted more recently. Thus, this review aims to present a detailed discussion on the occurrence of acrylamide in alternative vegetable snacks that are consumed as being healthier and to address relevant questions about the effectiveness of mitigation strategies that have been developed for these products. Through this research, it was observed that, depending on the vegetable, the levels of this contaminant can be quite variable. Alternative snacks, such as sweet potato, carrot and beetroot may also contain high levels of acrylamide and need to be monitored even more closely than potatoes snacks, as less information is available on these food products. Furthermore, various pretreatments (e.g. bleaching, immersion in solutions containing chemical substances) and processing conditions (heating methods, time, temperature) can reduce the formation of acrylamide (54-99 %) in alternative vegetable snacks.
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Affiliation(s)
- Cristiane Lopes Pinto Ferreira
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil; Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT), Rua Juliano da Costa Marques, s/n, Bela Vista, 78360-900 Cuiabá, MT, Brazil.
| | - David Silva da Costa
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
| | | | - Adriana Pavesi Arisseto Bragotto
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
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Principato L, Carullo D, Gruppi A, Lambri M, Bassani A, Spigno G. Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads. J Texture Stud 2024; 55:e12850. [PMID: 38952176 DOI: 10.1111/jtxs.12850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/14/2024] [Accepted: 06/10/2024] [Indexed: 07/03/2024]
Abstract
This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA) was assessed by also evaluating the correlation coefficients between the quality descriptor and the rheological and textural parameters. The viscosity was evaluated at different temperatures to better simulate conditions before and after ingestion. Tribological analysis was executed at 37°C to mimic the human oral cavity. The effect of saliva presence and the number of runs on tribological behaviors was investigated. Moreover, textural, calorimetric, and particle size distribution measurements were performed to reinforce the correlation between structural/thermal parameters (e.g., firmness, stickiness, sugar melting point) and sensory aspects. "Visual viscosity," defined as a sensory attribute evaluated prior to consumption, negatively correlated with apparent viscosity measured at 20°C and 10 s-1, whereas "body," defined during oral processing and related to creaminess, positively correlated with apparent viscosity measured at 37°C and 50 s-1. These attributes were mainly influenced by particulate microstructure and solid volume fraction within the formulation. Textural stickiness positively correlated with sensory "adhesiveness" and was related to fat composition and milk powder addition, while "sweetness" was related to sucrose content and sugar melting enthalpy. Tribological data provided meaningful information related to particle-derived attributes, as well as after-coating perception (fattiness/oiliness), thus better predicting food evolution during oral consumption.
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Affiliation(s)
- Laura Principato
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Daniele Carullo
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Alice Gruppi
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Andrea Bassani
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giorgia Spigno
- DiSTAS-Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Zhou M, Hu S, Wang S, Yin T, Liu Q, Li H. Sweet potato yield and quality characteristics affected by different late-season irrigation levels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5207-5218. [PMID: 38314862 DOI: 10.1002/jsfa.13350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/27/2024] [Accepted: 02/05/2024] [Indexed: 02/07/2024]
Abstract
BACKGROUND Seasonal late-season water deficits negatively affect the yield and quality of sweet potatoes in northern China. However, the amount of late-season irrigation to achieve high yield and consistent quality storage root remains undetermined. We assessed the yield and some qualitative traits of sweet potatoes such as size, shape, skin/flesh colour and nutritional content, as influenced by five irrigation levels (T0: unirrigated control; T1: 33% ETc; T2: 75% ETc; T3: 100% ETc; and T4: 125% ETc). RESULTS Late-season irrigation significantly increased yield and marketable yield. Yields for T2 and T3 were significantly higher than other treatments, whereas T2 had the highest Grade A rating in a 2-year test. The vertical length of storage roots gradually increased with an increase in irrigation level, whereas the maximum width remained unchanged. The proportion of long elliptic and elliptic storage roots also increased, whereas the proportion of ovate, obovate and round storage roots gradually decreased. The skin and flesh colours became more vivid as the level of irrigation increased, with the skin colour becoming redder and the flesh colour becoming more orange-yellow. The levels of carotenoids, vitamin C and soluble sugar were significantly higher in irrigated crops, with the highest vitamin C and soluble sugar levels in T2 and the highest carotenoid levels in T3 treatment. CONCLUSION Taken together, these results demonstrate the potential of moderate irrigation in the late-season to improve both yield production and quality potential. The results are of great importance for improving the market value of sweet potatoes and increasing grower profits. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mingjing Zhou
- College of Resources and Environmental Sciences, Qingdao Agricultural University, Qingdao, China
| | - Susu Hu
- College of Resources and Environmental Sciences, Qingdao Agricultural University, Qingdao, China
| | - Shaoxia Wang
- College of Resources and Environmental Sciences, Qingdao Agricultural University, Qingdao, China
| | - Tao Yin
- College of Resources and Environmental Sciences, Qingdao Agricultural University, Qingdao, China
| | - Qing Liu
- College of Resources and Environmental Sciences, Qingdao Agricultural University, Qingdao, China
| | - Huan Li
- College of Resources and Environmental Sciences, Qingdao Agricultural University, Qingdao, China
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Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu EO, Adesokan M, Arufe S, Ofoeze M, Okoye B, Madu T, Hotègni F, Chijioke U, Otegbayo B, Dufour D, Hounhouigan JD, Ceballos H, Mestres C, Akissoé NH. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4626-4634. [PMID: 36995920 DOI: 10.1002/jsfa.12589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/22/2023] [Accepted: 03/30/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high- or medium-throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. RESULTS Overall liking was associated with sweet taste, crumbliness and easiness to break (r-values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g-1. Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. CONCLUSION Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Alexandre Bouniol
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emmanuel O Alamu
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Michael Adesokan
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Francis Hotègni
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | | | - Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Noël H Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
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Allan MC, Johanningsmeier SD, Nakitto M, Guambe O, Abugu M, Pecota KV, Craig Yencho G. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chem X 2024; 21:101072. [PMID: 38205162 PMCID: PMC10776778 DOI: 10.1016/j.fochx.2023.101072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/01/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.
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Affiliation(s)
- Matthew C. Allan
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Suzanne D. Johanningsmeier
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Osvalda Guambe
- International Potato Center (CIP-MOZ), Av. FPLM 2698, PO Box 2100, Maputo, Mozambique
| | - Modesta Abugu
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Kenneth V. Pecota
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - G. Craig Yencho
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
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González-Mulero L, Mesías M, Morales FJ, Navajas-Porras B, Rufián-Henares JA, Delgado-Andrade C. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction. Food Res Int 2023; 164:112409. [PMID: 36737990 DOI: 10.1016/j.foodres.2022.112409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022]
Abstract
Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.
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Affiliation(s)
- L González-Mulero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Mesías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - F J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - B Navajas-Porras
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain
| | - J A Rufián-Henares
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain; Biosanitary Research Institute Ibs. Granada, Universidad de Granada, Granada, Spain
| | - C Delgado-Andrade
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
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Mello AFS, da Silva GO, da Silva Minguita AP, dos Santos FN, Samborski T, Ferreira JC, de Carvalho JLV, Nuti MR, Siquieroli ACS, Severo J. Quality parameters in orange flesh sweetpotato grown in different Brazilian states. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rizki Budiman M, Lina Wiraswati H, Rezano A. Purple Sweet Potato Phytochemicals: Potential Chemo-preventive and Anticancer Activities. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.6784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND: Purple sweet potato (PSP; Ipomoea batatas (L.) lam.) is a perennial plant from the morning glory family Convolvulaceae. This plant contains many functional compounds and a high concentration of anthocyanins and phenols, in contrast to other sweet potato plants of different colors. Both in vitro and in vivo studies have shown that parts of PSP have interesting functions in the setting of cancer.
AIM: This article is a collective review of the potential properties of PSP in cancer, with an emphasis on its effects in breast, bladder, colorectal, liver, gastric, and cervical cancers.METHODS: Major English research databases, including PubMed, Web of Science, Scopus, and Google Scholar, were searched for studies evaluating the activity of PSP against cancer published ended in Mei 2020.
RESULTS: The search yielded 72 articles relevant to this topic. Of note, PSP phytochemicals such anthocyanins and caffeoylquinic acid derivatives act as an antioxidant that scavenges free radicals and regulates the Keap1-Nrf2 signaling pathway, acts as an antimutagenic agent, and has anti-inflammatory activity by inhibiting activation of mitogen-activated protein kinases and the NF-κB pathway as a Chemo-preventive mechanism. Furthermore, PSP can promote apoptosis, cell cycle arrest, inhibit proliferation, cell growth inhibition, and inhibit cancer progression that actions collectively sum as anticancer activity in many cancer cells. The primary target-signaling pathway that is interfered by PSP is the phosphatidylinositol-3-kinase/protein kinase B pathway, which is a very common mutated pathway in cancer cells that regulates many physiologic processes inside the cells.
CONCLUSION: As a promising medicinal plant that may serve as a Chemo-preventive and anticancer agent, further research on PSP is required to determine its clinical uses and potential as a food supplement.
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Lado J, Vicente E, Moltini AI, Alcaire F, Ares G. Integrating consumer perception in the selection of purple-skin sweet potato cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3620-3629. [PMID: 33275810 DOI: 10.1002/jsfa.10991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 10/26/2020] [Accepted: 12/04/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Sweet-potato breeding programs need to integrate sensory characterization and hedonic perception to provide global markets with widely accepted products. The present work aimed to characterize a series of purple-skin sweet potatoes differing in flesh coloration (from pale yellow to slight orange) from a sensory and physicochemical perspective. Uruguayan consumers' perceptions of the genotypes were also explored. Special focus was placed on the influence of flesh color on consumers' expectations and hedonic perception of purple-skin sweet potatoes. RESULTS Sensory characterization based on projective mapping showed that the evaluated genotypes largely differed in their sensory characteristics in terms of flavor, texture, and color. Soluble solids and the concentration of individual sugars were not good predictors of sensory quality. In the appearance evaluation, consumers associated orange flesh with positive expected sensory characteristics and stronger liking. Flavor (sweetness and typical flavor) and texture (creaminess) were identified as key characteristics influencing consumers' liking and description of sweet-potato samples. Among purple-skin ('criollo or boniato' type) genotypes, INIA Cambará was identified as the closest to the ideal sweet potato and was described with the terms sweet, tasty, creamy, and characteristic flavor. CONCLUSION Flesh color was identified as a key driver of consumers' sensory and hedonic expectations. Results showed that Uruguayan consumers positively value traditional purple-skin sweet potatoes with orange flesh, as it drives positive sensory expectations. However, after tasting, flesh color does not seem to have a relevant influence on consumer liking.
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Affiliation(s)
- Joanna Lado
- Instituto Nacional de Investigación Agropecuaria, INIA Salto Grande, Plataforma de Agroalimentos, Salto, Uruguay
- Instituto Nacional de Investigación Agropecuaria, INIA Salto Grande, Programa Nacional de Investigación en Producción Hortícola, Salto, Uruguay
| | - Esteban Vicente
- Instituto Nacional de Investigación Agropecuaria, INIA Salto Grande, Programa Nacional de Investigación en Producción Hortícola, Salto, Uruguay
| | - Ana Inés Moltini
- Instituto Nacional de Investigación Agropecuaria, INIA Salto Grande, Plataforma de Agroalimentos, Salto, Uruguay
| | - Florencia Alcaire
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República. Pando, Canelones, Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República. Pando, Canelones, Uruguay
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Banda L, Kyallo M, Domelevo Entfellner JB, Moyo M, Swanckaert J, Mwanga RO, Onyango A, Magiri E, Gemenet DC, Yao N, Pelle R, Muzhingi T. Analysis of β-amylase gene ( Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato ( Ipomoea batatas) from East Africa. JOURNAL OF AGRICULTURE AND FOOD RESEARCH 2021; 4:100121. [PMID: 34085050 PMCID: PMC8135125 DOI: 10.1016/j.jafr.2021.100121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/04/2021] [Accepted: 02/15/2021] [Indexed: 06/12/2023]
Abstract
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene (Amyβ) is not well studied. Amyβ has a highly conserved region between exon V and VI, forming part of the enzyme's active site. To determine the gene diversity, a 2.3 kb fragment, including the conserved region of the Amyβ gene was sequenced from 25 sweetpotato genotypes. The effect of sequence variation on gene expression, enzyme activity, and firmness in cooked roots was determined. Six genotypes carrying several SNPs within exon V, linked with an AT or ATGATA insertion in intron V were unique and clustered together. The genotypes also shared an A336E substitution in the amino acid sequence, eight residues upstream of a substrate-binding Thr344. The genotypes carrying this allele exhibited low gene expression and low enzyme activity. Enzyme activity was negatively correlated with firmness (R = -0.42) in cooked roots. This is the first report of such an allele, associated with low enzyme activity. These results suggest that genetic variation within the AmyB locus can be utilized to develop markers for firmness in sweetpotato breeding.
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Affiliation(s)
- Linly Banda
- Pan African University Institute of Basic Sciences, Technology, and Innovation, Department of Molecular Biology and Biotechnology, P.O. Box 62000, 00200, Nairobi, Kenya
- National University of Science and Technology, Department of Applied Biology and Biochemistry, P.O. Box AC 939, Ascot, Bulawayo, Zimbabwe
| | - Martina Kyallo
- Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya
| | - Jean-Baka Domelevo Entfellner
- Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya
| | - Mukani Moyo
- International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P.O. Box 25171, 00603, Nairobi, Kenya
| | - Jolien Swanckaert
- International Potato Center, Ntinda II Road, Plot 47, P.O. Box 22274, Kampala, Uganda
| | - Robert O.M. Mwanga
- International Potato Center, Ntinda II Road, Plot 47, P.O. Box 22274, Kampala, Uganda
| | - Arnold Onyango
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science, P.O. Box 62000, 00200, Nairobi, Kenya
| | - Esther Magiri
- Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya
| | - Dorcus C. Gemenet
- Kenya Excellence in Breeding Platform, CIMMYT, ICRAF Campus, P.O. Box 1041-00621, Nairobi, Kenya
| | - Nasser Yao
- Alliance Bioversity International-CIAT, CIAT Africa Office, P.O. Box 823, 00621, Nairobi, Kenya
| | - Roger Pelle
- Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya
| | - Tawanda Muzhingi
- International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P.O. Box 25171, 00603, Nairobi, Kenya
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Campus Box 7624 Raleigh, NC, 27695, USA
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Mwanga ROM, Mayanja S, Swanckaert J, Nakitto M, zum Felde T, Grüneberg W, Mudege N, Moyo M, Banda L, Tinyiro SE, Kisakye S, Bamwirire D, Anena B, Bouniol A, Magala DB, Yada B, Carey E, Andrade M, Johanningsmeier SD, Forsythe L, Fliedel G, Muzhingi T. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Int J Food Sci Technol 2021; 56:1385-1398. [PMID: 33776240 PMCID: PMC7983908 DOI: 10.1111/ijfs.14792] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/14/2020] [Accepted: 09/09/2020] [Indexed: 11/27/2022]
Abstract
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end-user product profiles, selection criteria and uptake of new varieties.
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Affiliation(s)
- Robert O. M. Mwanga
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Sarah Mayanja
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Jolien Swanckaert
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Mariam Nakitto
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | | | | | | | - Mukani Moyo
- International Potato CenterBox 25171NairobiKenya
| | - Linly Banda
- International Potato CenterBox 25171NairobiKenya
- Department of Molecular Biology and BiotechnologyPan African University Institute of Basic Science, Technology and InnovationJKUATP.O Box 62000 00200NairobiKenya
| | | | - Sarah Kisakye
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - David Bamwirire
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Beatrice Anena
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Alexandre Bouniol
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐Calavi01 BP 526CotonouBenin
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
| | - Damalie Babirye Magala
- National Agricultural Research Organisation‐Mukono Zonal Agricultural Research and Development InstituteP.O. Box 164MukonoUganda
| | - Benard Yada
- National Agricultural Research OrganizationNational Crops Resources Research InstituteNamulonge, P.O. Box 7084KampalaUganda
| | - Edward Carey
- International Potato CenterC/O Crops Research InstituteP.O. Box 3785KumasiGhana
| | - Maria Andrade
- International Potato CenterIIAMAv. FPLM 2698, P.O. Box 2100MaputoMozambique
| | - Suzanne D. Johanningsmeier
- United States Department of AgricultureAgricultural Research ServiceSoutheast Area Food Science and Market Quality & Handling Research Unit322E Schaub HallRaleighNC27695USA
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichChathamME4 4TBUK
| | - Geneviève Fliedel
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
- CIRADUMR QUALISUDMontpellierF‐34398France
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Govender L, Pillay K, Siwela M, Modi AT, Mabhaudhi T. Consumer Perceptions and Acceptability of Traditional Dishes Prepared with Provitamin A-Biofortified Maize and Sweet Potato. Nutrients 2019; 11:E1577. [PMID: 31336921 PMCID: PMC6682973 DOI: 10.3390/nu11071577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/01/2019] [Accepted: 07/09/2019] [Indexed: 11/16/2022] Open
Abstract
Vitamin A deficiency (VAD) is prevalent in South Africa, particularly among predominantly poor rural communities. Provitamin A (PVA)-biofortified crops could be used to address VAD; however, there are challenges of poor consumer acceptability. This study investigated the effect of replacing white maize and cream-fleshed sweet potato (CFSP) with PVA-biofortified maize and orange-fleshed sweet potato (OFSP), respectively, on consumer acceptability and perceptions of traditional dishes of rural communities in South Africa. Consumer acceptability of PVA-biofortified phutu (a crumbly maize porridge) served with either curried cabbage, chicken or bambara groundnut, separately, and boiled OFSP was evaluated by black South African adults (n = 120) using a five-point facial hedonic scale. Focus group discussions (FGDs) were conducted with 56 subjects recruited from the consumer panel to assess consumer perceptions of the food samples. The majority of the participants rated the composite dishes containing PVA-biofortified phutu as "4 = good" and the acceptability of the composite dishes varied significantly (p < 0.05). Compared to other age groups, the 50-59-year age group showed higher preference for white phutu and chicken curry, whereas the 30-39-year age group showed higher preference for PVA-biofortified phutu and chicken curry. The acceptability of OFSP and CFSP was similar. The study participants showed positive perceptions of the OFSP, as well as PVA-biofortified phutu if served with either curried chicken or cabbage. The findings suggest that PVA-biofortified maize and OFSP can replace white maize and CFSP, respectively, in selected traditional dishes of the rural communities studied to alleviate VAD.
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Affiliation(s)
- Laurencia Govender
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa.
| | - Kirthee Pillay
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
| | - Muthulisi Siwela
- Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
| | - Albert Thembinkosi Modi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg 3201, South Africa
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13
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Bowen AJ, Blake A, Tureček J. Development and validation of a color evaluation process for sweet potato preference characterization. J SENS STUD 2019. [DOI: 10.1111/joss.12524] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amy J. Bowen
- Vineland Research and Innovation Centre Vineland Station Ontario Canada
| | - Amy Blake
- Vineland Research and Innovation Centre Vineland Station Ontario Canada
| | - Jessica Tureček
- Vineland Research and Innovation Centre Vineland Station Ontario Canada
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Hummel M, Talsma EF, Van der Honing A, Gama AC, Van Vugt D, Brouwer ID, Spillane C. Sensory and cultural acceptability tradeoffs with nutritional content of biofortified orange-fleshed sweetpotato varieties among households with children in Malawi. PLoS One 2018; 13:e0204754. [PMID: 30335772 PMCID: PMC6193634 DOI: 10.1371/journal.pone.0204754] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 09/13/2018] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Biofortified orange-fleshed sweetpotato (OFSP) varieties are being promoted to reduce vitamin A deficiencies due to their higher beta-carotene content. For OFSP varieties to have impact they need to be accepted and consumed at scale amongst populations suffering from vitamin A deficiencies. OBJECTIVE We investigated the sensory and cultural acceptability of OFSP varieties amongst households with children aged between 2-5 years old in two areas in Central and Southern Malawi using an integrated model of the Theory of Planned Behavior (TPB) and the Health Belief Model (HBM). METHODS Sensory acceptability was measured using a triangle, preference and acceptance test using three OFSP varieties and one control variety, among 270 adults and 60 children. Based on a food ethnographic study, a questionnaire on cultural acceptability was developed and administered to 302 caretakers. Data were analyzed by calculating Spearman's correlations between constructs and multiple linear regression modeling. RESULTS The sensory evaluation indicates that all three OFSP varieties are accepted (scores >3 on 5-point scale), but there is a preference for the control variety over the three OFSP varieties. Almost all caretakers are intending to frequently prepare OFSP for their child in future (97%). Based on regression analysis, the constructs 'subjective norms' (β = 0.25, p = 0.00) reflecting social pressure, and 'attitudes toward behavior' (β = 0.14 p = 0.01), reflecting the feelings towards serving their child OFSP, were the best predictors for caretakers' behavior to prepare OFSP for their child. CONCLUSIONS Our study shows that both sensory and cultural attributes can influence acceptability of varieties and consumption amongst households with children. Considering these attributes can improve the impact of biofortified crops in future programming, by reducing Vitamin A deficiencies through the intake of these nutrient-rich crops.
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Affiliation(s)
- Marijke Hummel
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, Galway, Ireland
- International Potato Center (CIP), Lilongwe, Malawi
| | - Elise F. Talsma
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
- Harvest Plus, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Ati Van der Honing
- Harvest Plus, International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | | | - Inge D. Brouwer
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Charles Spillane
- Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, Galway, Ireland
- * E-mail:
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15
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Talsma EF, Melse-Boonstra A, Brouwer ID. Acceptance and adoption of biofortified crops in low- and middle-income countries: a systematic review. Nutr Rev 2017; 75:798-829. [PMID: 29028269 PMCID: PMC5914320 DOI: 10.1093/nutrit/nux037] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
CONTEXT Biofortification of staple crops is a promising strategy for increasing the nutrient density of diets in order to improve human health. The willingness of consumers and producers to accept new crop varieties will determine whether biofortification can be successfully implemented. This review assessed sensory acceptance and adoption of biofortified crops and the determining factors for acceptance and adoption among consumers and producers in low- and middle-income countries. PubMed, Scopus, and Web of Science were searched for published reports. Unpublished studies were identified using an internet search. From a total of 1669 records found, 72 primary human research studies published in English or Spanish met the criteria for inclusion. : Data were extracted from each identified study using a standardized form. Sensory acceptability (n = 40) was the most common topic of the studies, followed by determinants of acceptance (n = 25) and adoption (n = 21). Of crops included in the studies, sweet potato and maize were the most studied, whereas rice and pearl-millet were the least investigated. Overall, sensory acceptance was good, and availability and information on health benefits of the crops were the most important determinants of acceptance and adoption. : Changes to the sensory qualities of a crop, including changes in color, did not act as an obstacle to acceptance of biofortified crops. Future studies should look at acceptance of biofortified crops after they have been disseminated and introduced on a wide-scale.
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Affiliation(s)
- Elise F Talsma
- Division of Human Nutrition, Wageningen University, the Netherlands
- Harvestplus, International Center for Tropical Agriculture (CIAT), Cali, Colombia, at the time of writing the paper
| | | | - Inge D Brouwer
- Division of Human Nutrition, Wageningen University, the Netherlands
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16
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Laurie SM, Faber M, Claasen N. Incorporating orange-fleshed sweet potato into the food system as a strategy for improved nutrition: The context of South Africa. Food Res Int 2017; 104:77-85. [PMID: 29433786 DOI: 10.1016/j.foodres.2017.09.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 09/04/2017] [Accepted: 09/08/2017] [Indexed: 11/16/2022]
Abstract
Orange-fleshed sweet potato (OFSP) is considered the single most successful example of biofortification of a staple crop, and presents a feasible option to address vitamin A deficiency. Though initially promoted as part of a crop-based approach focusing on production and consumption at household level, it evolved into small-scale commercial production, predominantly in Sub-Saharan Africa. This paper reviews OFSP initiatives in relation to the South African food environment and food supply systems, also identifying opportunities for scaling out OFSP in a situation where sweet potato is not eaten as a staple. Current per capita consumption of sweet potato is low; the focus is thus on increasing consumption of OFSP, rather than replacing cream-fleshed varieties. For the major OFSP variety, Bophelo, 66g consumption can be sufficient to meet the recommended daily allowance for 1-3year old children (300μRE vitamin A). Despite a national Vitamin A supplementation programme and fortified staple foods in South Africa, 43.6% of children under 5years of age were reported to be vitamin A deficient in 2012, indicating a stronger need to promote the consumption of Vitamin A-rich foods, such as OFSP. To increase availability of and access to OFSP, all aspects of the food supply system need to be considered, including agricultural production, trade, food transformation and food retail and provisioning. Currently, small-scale commercial OFSP producers in South Africa prefer to deliver their produce to local informal markets. To enter the formal market, small-scale producers often have difficulties to meet the high standards of the retailers' centralised procurement system in terms of food quality, quantity and safety. Large retailers may have the power to increase the demand of OFSP, not just by improving availability but also by developing marketing strategies to raise awareness of the health benefits of OFSP. However, currently the largest scope for scaling out is through a number of public sector programmes such as the National School Nutrition Programme, Community Nutrition and Development Centres, Small-holder Farmer programmes and Agriparks. Though the major approach is focused on unprocessed, boiled OFSP, there are unexploited opportunities for processing of OFSP. However, the nutritional quality of products should be a main consideration within the context of the co-existence of undernutrition, overnutrition and micronutrient deficiencies in the country.
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Affiliation(s)
- Sunette M Laurie
- Agricultural Research Council - Vegetable and Ornamental Plants (ARC-VOP), Pretoria, South Africa.
| | - Mieke Faber
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa; Centre of Excellence for Nutrition, North-West University, Potchefstroom, South Africa
| | - Nicole Claasen
- Africa Unit for Transdisciplinary Health Research, North-West University, Potchefstroom, South Africa
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Wei S, Lu G, Cao H. Effects of cooking methods on starch and sugar composition of sweetpotato storage roots. PLoS One 2017; 12:e0182604. [PMID: 28827808 PMCID: PMC5565179 DOI: 10.1371/journal.pone.0182604] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Accepted: 07/23/2017] [Indexed: 11/19/2022] Open
Abstract
Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars "Xinxiang", "Jinyu", "Zimei" and "Yuzishu 263" were treated by baking, boiling and steaming and subsequently analyzed for starch content, amylase activity and sugar contents including glucose, fructose, sucrose and maltose. Results indicated that cooking reduced starch content and final amylase activity and increased reducing sugar content especially maltose content, but did not have significant influence on non-reducing sugar content. These effects were different among the four cultivars and three cooking methods. Baking led to the least starch reduction. Storage roots of "Jinyu" contained the highest amount of sugar content and thus sweetest. Sugar composition analysis suggested that cultivars "Xinxiang" and "Jinyu" belong to high-maltose cultivars. This study may provide useful information for evaluating the cooking quality of sweetpotato cultivars.
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Affiliation(s)
- Shuying Wei
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Zhejiang A & F University, Lin'an, Zhejiang, China
| | - Guoquan Lu
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Zhejiang A & F University, Lin'an, Zhejiang, China
- * E-mail: (HC); (GL)
| | - Heping Cao
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Commodity Utilization Research Unit, New Orleans, Louisiana, United States of America
- * E-mail: (HC); (GL)
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Lebot V. Rapid quantitative determination of maltose and total sugars in sweet potato ( Ipomoea batatas L. [Lam.]) varieties using HPTLC. Journal of Food Science and Technology 2017; 54:718-726. [PMID: 28298685 DOI: 10.1007/s13197-017-2510-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2016] [Accepted: 01/25/2017] [Indexed: 10/20/2022]
Abstract
When a raw sweet potato root is analysed, only sucrose, glucose and fructose are present but during cooking, starch is hydrolysed into maltose giving the sweet flavour to cooked roots. This study aimed at developing an HPTLC protocol for the rapid quantitative determination of maltose and total sugars in four commercial varieties and to compare them to 243 hybrids grouped by flesh colour (white, orange, purple). In commercial varieties, mean maltose content varied from 10.26 to 15.60% and total sugars from 17.83 to 27.77% on fresh weight basis. Hybrids showed significant variation in maltose content within each group, with means ranging from 7.65% for white-fleshed, to 8.53% in orange- and 11.98% in purple-fleshed. Total mean sugars content was 20.24, 22.11 and 26.84% respectively for white, orange and purple flesh hybrids. No significant correlations were detected between individual sugars but maltose and total sugars content were highly correlated. Compared to the best commercial variety (Baby), 25 hybrids (10.3%) presented a higher maltose content and 40 (16.5%) showed a higher total sugars content. HPTLC was observed as an attractive, cost efficient, high-throughput technique for quantitating maltose and total sugars in sweet potatoes. Perspectives for improving sweet potato quality for consumers' requirements are also discussed.
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Affiliation(s)
- Vincent Lebot
- UMR AGAP, CIRAD-BIOS, P.O. Box 946, Port-Vila, Vanuatu
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Wang S, Nie S, Zhu F. Chemical constituents and health effects of sweet potato. Food Res Int 2016; 89:90-116. [PMID: 28460992 DOI: 10.1016/j.foodres.2016.08.032] [Citation(s) in RCA: 133] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 08/20/2016] [Accepted: 08/23/2016] [Indexed: 11/18/2022]
Abstract
Sweet potatoes are becoming a research focus in recent years due to their unique nutritional and functional properties. Bioactive carbohydrates, proteins, lipids, carotenoids, anthocyanins, conjugated phenolic acids, and minerals represent versatile nutrients in different parts (tubers, leaves, stems, and stalks) of sweet potato. The unique composition of sweet potato contributes to their various health benefits, such as antioxidative, hepatoprotective, antiinflammatory, antitumor, antidiabetic, antimicrobial, antiobesity, antiaging effects. Factors affecting the nutritional composition and bio-functions of sweet potato include the varieties, plant parts, extraction time and solvents, postharvest storage, and processing. The assays for bio-function evaluation also contribute to the variations among different studies. This review summarizes the current knowledge of the chemical composition of sweet potato, and their bio-functions studied in vitro and in vivo. Leaves, stems, and stalks of sweet potato remain much underutilized on commercial levels. Sweet potato can be further developed as a sustainable crop for diverse nutritionally enhanced and value-added food products to promote human health.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario, Canada L0S 1J0; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Laurie S, Faber M, Adebola P, Belete A. Biofortification of sweet potato for food and nutrition security in South Africa. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.06.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Jenkins M, Byker Shanks C, Houghtaling B. Orange-Fleshed Sweet Potato: Successes and Remaining Challenges of the Introduction of a Nutritionally Superior Staple Crop in Mozambique. Food Nutr Bull 2015; 36:327-53. [PMID: 26314732 DOI: 10.1177/0379572115597397] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND Chronic vitamin A deficiency affects both women and children in Mozambique and populations worldwide and cannot be addressed through supplementation alone. Food-based approaches encouraging the consumption of vitamin A-rich foods, such as the orange-fleshed sweet potato (OFSP), have the potential to positively affect vitamin A status. A range of OFSP varieties have been introduced in sub-Saharan Africa in rural and urban environments and emergency and nonemergency contexts. OBJECTIVE To highlight the successes to date and remaining challenges of the introduction of OFSP to increase vitamin A consumption in Mozambique, collating a time line of key events. METHODS A systematic review of literature using The Preferred Reporting Items for Systematic Reviews and Meta-Analyses. RESULTS The systematic search resulted in 20 studies that met inclusion criteria. Data extracted include author and year, study location and duration, project partners, project title, sample size and characteristics, objectives, methods and measures, and outcomes. CONCLUSIONS Orange-fleshed sweet potatoes are widely accepted by Mozambican farmers and consumers, and various studies show a positive impact on vitamin A status due to the introduction of this nutritionally superior staple crop. Remaining challenges include vine preservation, pest and disease management, market development, and storage and processing.
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Affiliation(s)
- Mica Jenkins
- Department of Health and Human Development, Montana State University, Bozeman, MT, USA
| | - Carmen Byker Shanks
- Department of Health and Human Development, Montana State University, Bozeman, MT, USA
| | - Bailey Houghtaling
- Department of Health and Human Development, Montana State University, Bozeman, MT, USA
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Quality Evaluation of Crisp Grass Carp (Ctenopharyngodon idellus C. ET V) Based on Instrumental Texture Analysis and Cluster Analysis. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0101-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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