Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia |
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Authors: | Joel G Waramboi Michael J Gidley Peter A Sopade |
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Affiliation: | 1. School of Agriculture and Food Sciences, University of Queensland, St. Lucia 4072, Australia;2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St. Lucia 4072, Australia |
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Abstract: | Carotenoid contents of extruded and non-extruded flours of Papua New Guinean and Australian sweetpotato cultivars were studied, using spectrophotometry and high performance liquid chromatography (HPLC). The cultivars differed (p < 0.05) in their total carotenoid and β-carotene contents, and the Original Beauregard cultivar had the highest total carotenoid and β-carotene contents among the cultivars. The spectrophotometry (84–1720 μg/g solids) method generally over-estimated the total carotenoid content compared to the more specific HPLC (23–355 μg/g solids) method. Extrusion significantly (p < 0.05) decreased the ΔL∗ Hunter colour values, while the Δa∗, Δb∗, total colour change (ΔE), chroma (CR), and browning indices (BI) increased. With the extruder and screw configuration used, extrusion at 40% moisture and 300 rpm screw speed retained carotenoid maximally at more than 80%. This study reports, for the first time, carotenoids of flours from south Pacific sweetpotato cultivars, and carotenoid retention during extrusion. |
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Keywords: | Sweetpotato Extrusion Colour Total carotenoids β-Carotene Carotenoid retention |
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