The study prepared and characterized sweetpotato peels (SPP) for use as a dietary fiber supplement in space foods. SPP were fresh, dehydrated, blanched/dehydrated, frozen/dehydrated, freeze-dried, and blanched/freeze-dried. Total fiber, β-carotene, water-, oil-holding and swelling capacity, moisture, ash, protein, water activity and vitamin C were measured. Fresh SPP had 7.8% total fiber, 5.2 and 2.6% being dietary (insoluble) and functional (soluble) fibers, respectively. The total fiber content of the dehydrated SPP was 33.7% with roughly 11% functional fiber. β-carotene contents for the SPP were 23,040, 17,280 and 16,860 µg/100 g for blanched/freeze-dried, blanched, freeze-dried SPP, respectively. The fresh peels contained 4,848 µg/100 g β-carotene. The water holding capacity of the blanched/freeze-dried, blanched and dehydrated SPP were 15.6±1.4, 13.9±0.4 and 11.1±0.6 g/g, respectively. The oil holding capacity of the freeze-dried SPP (8.3±1.1) was significantly (P<0.05) higher than all the others except the blanched/freeze-dried peels. SPP is a potentially good source of dietary fiber for enhancement of space foods.
Preparation and Characterization of Sweetpotato Peels for use as Dietary Fiber Enhancement in Space Foods
Sae Technical Papers
International Conference On Environmental Systems ; 2007
2007-07-09
Conference paper
English
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