Sweet potato buds: the origins of a 'designer' food to combat hypovitaminosis A in Guatemala. Processing, vitamin A content and preservation characteristics

摘要

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 from 16.5 to 42.2 mug/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 mug/g or 7.0 retinol equivalents (RE)/g in the SPB and on another 57.5 mug/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.