Effect of Different Sugar Alcohols on Quality of Orange Sweet Potato Puree

Abstract

In this study, different sugar alcohols (maltitol, erythritol, xylitol, sorbitol) were added to make low sugar orange sweet potato puree. The effects of different sugar alcohols on rheological properties, storage color, β-carotene content and digestive properties of orange sweet potato puree were investigated. The results showed that all samples were pseudoplastic fluid. After Power-law model fitting, maltitol and erythritol significantly reduced the viscosity of sweet potato puree (P<0.05), and the system was more uniform than that of the blank group. During sterilization and storage, sugar alcohols can effectively reduce the loss of β-carotene and thus stabilize the color (color difference ΔE<4). After 21 days of storage, β-carotene content of maltitol group was 504.66 mg/kg, which was 35.5% higher than that of blank group, and corresponding antioxidant activity (clearance rate of DPPH· and ABTS+·) was also increased. After digestion in vitro, the release of β-carotene in sweet potato puree with maltitol and sorbitol were higher than 85%. In conclusion, maltitol is the optimal choice for developing low-sugar sweet potato puree.

Keywords

• sweet potato puree
• functional sugar alcohol
• rheological properties
• β-carotene
• storage quality