ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF ANTIOXIDANT RICH PRODUCTS OF SWEET POTATO (Ipomoea batatas)
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Date
2013
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Punjab Agricultural University
Abstract
Fifteen anti-oxidant rich products incorporating sweet potato in the form of flour, flakes or as fresh
were prepared and standardized in the laboratory. Mathi, sevian, ladoo, panjiri, biscuit, doughnuts and cake
were prepared with the supplementation of sweet potato flour (SPF). Poha and kheer were prepared with the
supplementation of sweet potato flakes while in chaat, cutlets, vegetable, halwa and pudding sweet potato as
fresh was supplemented. Dried sweet potato chips were deep fried. Sweet potato flour, flakes and chips were
stored for three months to study the shelf life and then reutilized in the development of the products.
Products like mathi, sevian, ladoo, panjiri, doughnuts and cake were most acceptable at 30% level of
supplementation of SPF with an overall acceptability score of 8.2 for ladoo, panjiri, mathi and sevian,
doughnuts (8.1) and cake (8.6) being liked very much. Biscuits were acceptable at 20% level of SPF with an
acceptability score of 8.1 while poha and kheer were most acceptable at 30% and 20% level of
supplementation of sweet potato flakes respectively, with an overall acceptability score of 7.5 each. The
acceptability score for sweet potato chips was 7.5. Organoleptic evaluation of the products after three
months of storage of SPF, flakes and chips did not show any significant change in the overall acceptability.
Products based on fresh sweet potato as chaat, cutlets, vegetable, halwa and pudding were most acceptable
at 40% level of supplementation. The overall acceptability score was 7.8 for vegetable and cutlets, 8.1 for
chaat, 7.4 for halwa and 7.6 for pudding. Analysis of proximate composition revealed that the highest
amount of crude protein was observed in cake 15.50% while lowest in cutlets followed by 12.21% in sevian.
Sweet potato chips had the highest fibre content of 2.50% while lowest amount of fibre was present in
biscuits, 1.34 per cent. Fat content was highest in cutlets, 35.49% while no amount of fat was found in chaat.
The moisture and ash content of the products ranged from 0.97% to 5.20% and 0.29% to 3.30% respectively.
No significant change was found in the proximate composition of the products made after the storage of
SPF, flakes and chips. Chips showed the maximum β-carotene content of 451 µg/100g followed by sevian,
333 µg/100g. The highest ascorbic acid content was present in vegetable (12.40 mg/100g) and lowest in
biscuit (5.31 mg/100g). A significant decrease in the β-carotene and ascorbic acid content was observed in
the products made after the storage of flour, flakes or chips. Highest iron content was reported in poha (9.25
mg/100g) while kheer had the highest calcium content of 115.60 mg/100g. The highest oxalate content was
observed in chaat, 14.51 mg/100g which reduced to 12.30 mg/100g with the supplementation of sweet
potato. Oxalate content decreased in panjiri, chips, chaat, cutlets and vegetable. Total phenolic content was
found to be highest in panjiri, 157 mg/100g which reduced to 122.5 with the addition of sweet potato.
Highest trypsin inhibitor activity was observed in ladoo, 658 TIU/mg protein which decreased to 478
TIU/mg protein with the supplementation of SPF. No significant change was observed in the mineral and
anti nutritional content of all the products with the supplementation of stored sweet potato flour, flakes or
chips. Sweet potato can be incorporated in cereal- pulses based products to enhance the β carotene content of
the diet and its flour, flakes and chips can be stored for three months for their reutilization in the prepa
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Keywords
flakes, chips