Journal of Food, Agriculture and Environment




Vol 10, Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Influence of baking temperature and time on β-carotene contents of baked sweet potatoes


Author(s):

Che L. Huang 1, Wayne C. Liao 2, Chin F. Chan 3, Yung C. Lai 1*

Recieved Date: 2012-06-26, Accepted Date: 2012-09-22

Abstract:

The influence of baking temperatures and time on carotene contents of baked TNG66 sweet potatoes were successfully evaluated. Because TNG66 sweet potatoes had orange flesh, they are a good food source of carotenes. The goal of this study was to evaluate the influence of baking process on the degradation of β-carotenes. An UV analytical method was designed to measure the total β-carotene content of baked sweet potatoes, while a HPLC method was used to measure the all-trans-β-carotene. When baking temperatures were lower than 100°C, the total carotene content was not significantly affected by increasing the baking temperature. With 30 min of baking, the total carotene content reached the highest level at 150°C of baking. However, the all-trans-β-carotene content was not significantly increased with increasing the baking temperature. When the baking temperature was 200°C, the carotene content initially increased with increasing baking time. After 30 min of baking, the carotene content decreased. Higher baking temperatures and longer baking time caused the degradation of β-carotenes. Two carotene isomers, including 9-cis-β-carotene and 13-cis-β-carotene, were formed during the thermal process of making baked sweet potatoes. The baked TNG66 sweet potatoes mainly contained all-trans-β-carotene which reached the highest level of 29.82 mg/g with 50 min of baking. The UV analytical method was originally designed to measure the total β-carotene content of baked sweet potatoes. Based on the correlation study, UV analytical results were positively correlated (n = 33, r = 0.401) to HPLC results which represented the amount of all-trans-β-carotenes. Results of this study will benefit manufacturers to make baked sweet potatoes with better bio-activity. 

Keywords:

Sweet potato, baking temperature, baking time, β-carotene


Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 137-140


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