Development of orange-fleshed sweet potato (Ipomoea batatas) juice: analysis of physico-chemical, nutritional and sensory property.
Mamo T. Z., Mezgebe A. G., Abebe Haile
Author Affiliation: Hawassa University, College of Agriculture, School of Nutrition, Food Science and Technology, Hawassa, Ethiopia.
International Journal of Food Science and Nutrition Engineering 4 : 128-137
Abstract : Studies indicated that orange-fleshed sweet potato (OFSP) root is a versatile food item with good nutritional importance. However this root is not utilized well in most developing countries. Developing and characterizing a new product of OFSP could improve the utilization and Vitamin A intake. In the present study different OFSP-based juice products were developed through blending with ginger and mango juice: product-1 (100% OFSP), product-2 (99% OFSP & 1% ginger), product-3 (90% OFSP & 10% mango juice), product-4 (80% OFSP & 20% mango juice), product-5 (89% OFSP, 10% mango juice and 1% ginger), product-6 (79% OFSP, 20% mango juice & 1% ginger) and product-7 (commercial mango juice). Analysis of physico-chemical (pH, titratable acidity, total soluble solids and viscosity), nutritional (?-carotene, vitamin-C, iron, zinc, phytate, bio-availability of iron and zinc) and sensory (appearance, aroma, color, taste, mouth feel and over acceptability) properties of the products was conducted. It was shown that soluble solids, viscosity and ?-carotene increased with increasing percentage of OFSP. Products flavored with ginger had lower pH, higher acidity and ash, enhanced taste and aroma. Moreover, products flavored with mango juice had lower soluble solid and viscosity, better vitamin-c, taste, aroma, mouth feel, color and appearance. The phytate and bioavailability of iron and zinc was at acceptable range in ginger containing products. Generally, products contained both ginger and mango juice had better physico-chemical, nutritional and sensory acceptability. In development of orange-fleshed sweet potato juice combinations of ingredients should be considered to improve overall quality and stability of the products.