Development and Storage Study of Table Spread fortified with carotenoids extracted from Sweet Potato (Lpomoea batatas (L) Lam.) using Green Solvent extraction

Author: Aarathy Bose and Suvartan G. Ranvir

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Abstract

In this study, carotenoids were extracted from sweet potatoes using ultra-sonication and sunflower oil as a green solvent, and the extracted carotenoids were fortified in a spread for the table. Since concentration of carotenoids are much lower in dairy based products, enriching it using suitable delivery system helps to uplift existing vitamin A deficiency in our country. Carotenoid rich emulsion delivery system was developed using Whey Protein Concentrate as emulsifier. Stability of emulsion was analyzed. Four formulations of table spread were tried with varying composition of milk fat and carotenoid rich emulsion, stabilizer, emulsifier and water viz., T0 – 75% butter, T1-72% butter, 3% carotenoid emulsion, T2 -69% butter, 6% carotenoid emulsion, T3 -66% butter, 9% carotenoid emulsion and T4 -63% butter, 12% carotenoid emulsion. The proximate composition of developed table spread was 36.25% moisture, 55.5% fat, 5.25% protein, 2% carbohydrates and 1% ash. Total carotenoid content and antioxidant activity in the formulated treatments were significantly (p<0.05) higher than control. The fortified table spread was stored at 37°C vis-à-vis 5°C and analyzed for physicochemical changes during storage for 75 days by 15 days of interval. During storage period, qualitative and bio-functional parameters like moisture content (%), titratable acidity (%), peroxide value(meq/kg oil), thiobarbituric acid value(OD) and Free fatty acids(%) were recorded at every 15 days interval. There was significant (p<0.05) increase in acidity, TBA, FFA and peroxide values were observed, whereas moisture content and sensory scores was found to be significantly (p<0.05) decreasing. The carotenoid enriched spread was qualitatively stable and indicated suitable shelf life. The table spread with 6% carotenoid rich emulsion (T2) was found to be the best among all the treatments.

Keywords

Table spread, Carotenoid, ultrasonication, green technique, shelf-life

Conclusion

The experiment was carried out with 4 treatments and 3 replications. Table spread was developed with different proportion of carotenoid rich emulsion. The prepared table spreads were stored for 75 days and storage study on qualitative and bio-functional properties were carried out in an interval of 15 days. Treatment T2 with 6% carotenoid rich emulsion was the best among all other treatments after proper sensory analysis.

References

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How to cite this article

Aarathy Bose and Suvartan G. Ranvir (2023). Development and Storage Study of Table Spread fortified with carotenoids extracted from Sweet Potato (Lpomoea batatas (L) Lam.) using Green Solvent extraction. Biological Forum – An International Journal, 15(5a): 320-325.