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IJHSR. 2015; 5(10): 272-279


Organoleptic and Nutritional Evaluation of Antioxidant Rich Products Developed From Orange and Purple Fleshed Sweet Potato.

Jyoti Sinha, M Javed, Gurpreet Kaur.

Abstract
The orange and purple-fleshed sweet potato tubers are cheap sources of antioxidants like β-carotene and anthocyanin respectively. Use of sweet potato with 100% supplementation was found at par in terms of taste and other sensory attributes. Antioxidant rich products were developed by using fresh sweet potato as French fries, mixed vegetable and chaat. The aim of present study was to standardize and compare the products organoleptically as well as nutritionally for coloured sweet potato. Results revealed that POSP reported high calcium whereas orange fleshed gave higher values for protein and iron. Organoleptic attributes of PFSP french-fries showed more acceptability in all the attributes than OFSP and proved better. OFSP french-fries contributed 4.78 g protein, 15.66 g fat, 2.48 g fibre, 4.32 mg iron 92.92 mg of calcium with9, 08 mg β carotene. PFSP french-fries resulted in 4.57g protein, 15.88 g fat, 2.73 g fibre, 4.03mg iron, 105.12mg of calcium with 86.4mg anthocyanin. For mixed vegetable and chaat OFSP scored better having starchy and mealy taste with more colour acceptance. OFSP vegetable resulted in 4.92g protein, 5.12g fat, 2.96g fibre, 4.43mg iron 142.88 mg of calcium with 9.08 mg β carotene whereas PFSP vegetable contributed 4.52 g protein, 5.5g fat, 3.19g fibre, 4.01mg iron, 156.45 mg of calcium with 82.30mg anthocyanin. Chaat with OFSP resulted in 4.67 g protein, 0.56 g fat, 2.03g fibre, 4.21mg iron, 83.98mg of calcium with 7.9 mg β carotene while PFSP chaat contributed 4.03g protein, 0.68g fat, 2.78g fibre, 3.89mg iron, 101.47 mg of calcium with 93.12 mg anthocyanin. This study revealed that using sweet potato as base ingredient can completely replace the traditional preparations as well as contribute to antioxidant content significantly.

Key words: Sweet orange-flesh sweet potato, purple-flesh sweet potato, β carotene, anthocyanin. Organoleptical analysis, Nutrient content.



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