e-journal

Novel value-addeduses for sweet potato juice and flour in polyphenol-and protein-enriched functional food ingredients

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Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potatofunctional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), and lowest in muscadine grape-yellow
sweet potato matrices (10.56 mg/g). Similarly, anthocyanins were most concentrated in blackcurrant-fortified orange and yellow sweet potato matrices (5.40 and 6.54 mg/g, respectively). Alternatively, other protein-rich edible matrices (defatted soy flour, light roasted peanut flour, and rice protein concentrate) efficiently captured polyphenols (6.09–9.46 mg/g) and anthocyanins (0.77–1.27 mg/g) from purple-fleshed sweet potato juice, with comparable efficiency. Antioxidant activity correlated well with total phenolic content. All formulated ingredient matrices stabilized and preserved polyphenols for up to 24 weeks, even when stored at 37°C. Complexation with juice-derived polyphenols did not significantly alter protein
or carbohydrate profiles of the matrices. Sensory evaluation of the ingredient matrices suggested potential uses for a wide range of functional food
products.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

: Jurnal Food Science & Nutrition., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(5): 415–424

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.23

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(5)

Subjek

ILMU PANGAN DAN GIZI

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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