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


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


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. 


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

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :