TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES
Mansour, E., Khalil, A., Yousef, H. (2019). TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES. EKB Journal Management System, 4(5), 191-192. doi: 10.21608/mjfds.2019.175364
E. H. Mansour; A. H. Khalil; Heba E. Yousef. "TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES". EKB Journal Management System, 4, 5, 2019, 191-192. doi: 10.21608/mjfds.2019.175364
Mansour, E., Khalil, A., Yousef, H. (2019). 'TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES', EKB Journal Management System, 4(5), pp. 191-192. doi: 10.21608/mjfds.2019.175364
Mansour, E., Khalil, A., Yousef, H. TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES. EKB Journal Management System, 2019; 4(5): 191-192. doi: 10.21608/mjfds.2019.175364

TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES

Menoufia Journal of Food and Dairy Sciences
Article 12, Volume 4, Issue 5, November and December 2019, Page 191-192  XML PDF (375.22 K)
Document Type: original papers
DOI: 10.21608/mjfds.2019.175364
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Authors
E. H. Mansour1; A. H. Khalil1; Heba E. Yousef2
1Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.
2Prof. of Nutrition and Food Science Dept., Faculty of Home Economics , Menoufia University
Abstract
The results indicated that backed sweet potato had higher (p ≤0.05) antioxidant activity, total phenols, total flavonoids, crude fibers and total carbohydrates than raw sweet potato. The chemical composition of reduced fat cupcakes exhibited higher (p ≤0.05) total protein, crude fibers and total carbohydrates and lower (p ≤0.05) crude fat, moisture and total ash than that of control cupcake. On the other hand, the volume and specific volume of reduced fat cupcakes formulated with BSP were lower (p ≤0.05) than control cupcake. Crust and crumb color of reduced fat cupcakes formulated with BSP were darker, more reddish and yellowish colored than that of control cupcake. Also, the incorporation of BSP into the formula of cupcake resulted in more firm texture compared to control cupcake. Moreover, sensory evaluation scores for all attributes of reduced fat cupcakes prepared with BSP were similar (p > 0.05) to control cupcake.    

The biological experiment results indicated that body weight gain of obese rats fed reduced fat cupcake diets formulated with BSP was reduced by 43-63% compared to positive control rats. The obese rats fed reduced fat cupcake diets contained 40-80% BSP for 30 days lead to restore the normal organs weight of negative control rats. Also, feeding obese rats with reduced fat cupcake diets prepared with BSP improved lipid profile and reduced blood glucose level compared to positive control rats. However, urea and uric acid did not affected however serum creatinine was significantly decreased by increasing the levels of BSP. Liver functions were improved by feeding obese rats with reduced fat cupcake diets.
Keywords
BSP: baked sweet potato
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