VEGETARIAN SHORTBREAD ENRICHED WITH SWEET POTATO (IPOMOEA BATATAS VAR. PORTU BETERRABA)

Authors

DOI:

https://doi.org/10.15421/jchemtech.v31i2.279127

Keywords:

vegetables, sweet potato puree; confectionery; dietary fiber; antioxidant; food coloring; steam cooking; quality characteristics; dietary food.

Abstract

Sweet potato is a dicotyledonous plant that has large, starchy, sweet-tasting tuberous roots that are used in food as a vegetable. Sweet potato (Ipomoea batatas var. Portu Beterraba) grown in Ukraine has a high content of sugars (5.25 %), protein (2.8 %), dietary fiber (3.2 %), ash (0.85 %) and starch (11.6 %). Portu Beterraba sweet potato has a yellow-pink color, which was formed by the combination of anthocyanin pigmentation of the skin and β-carotene of the pulp. However, Portu Beterraba sweet potato and its semi-finished products are not used for the production of vegetarian shortbread. Sweet potato was added to the shortbread recipe in the form of a puree in the amount of 52.5 % to completely replace sugar, butter and part of egg products. Sweet potato puree is prepared by steaming and is a technologically simple alternative to sweet potato powder. Shortbread enriched with sweet potato has a high nutritional value in terms of protein content (9.8 g/100g), dietary fiber (9.7 g/100g) and minerals (2.0 g/100g). In shortbread enriched with sweet potato, the protein content increased by 71.9 %, the dietary fiber content increased by 67.2 %, and the mineral content increased by 2 times compared to the control. Hardness of shortbread decreased by 80.2 % and fracturability decreased by 64.4 % compared to the control, making it more acceptable to consumers. The high content of bioactive components, increased nutritional value and absence of animal husbandry products in the recipe of shortbread enriched with Portu Beterraba sweet potato allow it to be classified as a dietary food.

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Published

2023-07-25

Issue

Vol. 31 No. 2 (2023): Journal of Chemistry and Technologies

Section

Chemical Technology

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