Effect of Storage and Packaging Materials on Color and Carotenoid Content of Orange-Fleshed Sweetpotato Flours

Authors : Sarah Chilungo, Tawanda Muzhingi, Van-Den Truong, Jonathan C. Allen

Volume/Issue : Volume 4 - 2019, Issue 9 - September

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://bit.ly/2mfS56X

The loss of Carotenes during storage of orange-fleshed sweetpotato (OFSP) flours is a major issue. This study evaluated the effect of storage and packaging materials on carotene content, color and water activity of OFSP flours. Flours from Vita and Kabode OFSP genotypes were packed in aluminum foil laminate (AFL), high density polyethylene and Kraft paper and stored under light and dark conditions for 4 mo. Results showed significant carotenoid losses (P < 0.001) and color value changes (P < 0.05) in stored OFSP flours under both light and dark storage conditions. The highest carotenoid loss was found in flours packed in Kraft paper (59.33%) while AFL (29.88%) was the least. A significant (P < 0.01) increase in water activity was observed in all packed samples regardless of storage environment. Therefore, the study suggests AFL as the best packaging material for stored OFSP flour due to the low loss of carotenes.

Keywords : Sweet Potato Flour, Storage, Packaging Material, Color, Carotenoid.


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