Despite efforts over the last few years to reduce malnutrition, it is estimated that chronic malnutrition affects 161 million children under the age of five in the world. In addition, more than 2 billion people are affected by the lack of micronutrients or ‘hidden hunger’ worldwide, especially for lack of vitamin A, iodine, iron and zinc, among others elements. Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The diffusion of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product.
Food technologists at Universidade de Campinas have evaluated the thermal blanching methods (steam and boiling water) effect on β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 μg/g (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention.
"The results showed a complete inactivation of the peroxidase after 2 min. when the sweet potato slices were boiling water blanching and after 10 min. steam blanching. After drying the sweet potato chips boiling water blanching showed a less intense color than the steam blanching sweet potato chips as a function of the leaching occurring in the blanching immersion whitening in boiling water - The scientists explain - The two blanching conditions followed by drying at 65°C resulted in high retention of carotenoids, resulting in sweet potato chips rich in vitamin A carotenoids. A small portion of Beauregard sweet potato chips is able to supply daily intake of equivalent retinol activity needs from all population groups, including children and women of reproductive age who are most vulnerable to micronutrient deficiency".
Source: Luís Marangoni Júnior, Danielle Ito, Sophia Moyses Lamonica Ribeiro, Marta Gomes da Silva, José Maurício de Aguirre, Rosa Maria Vercelino Alves, 'Retention of β-carotene in biofortified sweet potato chips after processing', Acta Scientiarum- Technology, 2020, Vol. 42.