Vol. 12, Issue 6 (2023)

Author(s):
Aarathy Bose, Suvartan Ranvir, Thejus Jacob, Sandeep GM Prasad, John David and Shanta Peter

Abstract:
The study was aimed to extraction of carotenoids from sweet potatoes using green solvent based ultrasonic–assisted extraction method and their fortification in a table spread. Four formulations were tried for preparation of table spread with varying composition of milk fat, carotenoid extract, stabilizer, emulsifier and water. On the basis of textural and sensory attributes, table spread prepared with 6% carotenoid extract were highly acceptable. The physio-chemical parameters of freshly produced spread were analysed as soon as after preparation. The same samples were stored at 5 ⁰C for 75 days and anlysed for oxidative detoriation after regular interval of 15 days. The proximate composition of developed table spread was observed to be 36.03 to 36.22% moisture, 56.01 to 54.98% fat, 5.2 to 5.3%, protein, 1.7 to 2.26%, carbohydrates, 1.06 to 1.19% minerals, 7.88 to 13.2 μg/100g total carotenoids and 20.71 to 34.4 (mg GAE/gm) total phenolic content. The antioxidant activity, peroxide value, free fatty acids and TBA values in spread were observed to be 7.4 to 14.40 %, 0.17 to 0.13 (meq/kg oil), 0.91 to 0.71% oleic acid and 0.428 to 0.368 OD, respectively. The carbohydrates, antioxidant activity, total carotenoids and total phenolic content was significantly (p<0.05) increased in table spread fortified with carotenoids compared to control sample, while fat content, free fatty acid, peroxide value and TBA content were slightly decreased. Non-significant changes were found in the protein and minerals value. During storage significant (p<0.05) increase in TBA, FFA and peroxide values as the storage period progressed. The carotenoid enrich spread was qualitatively stable for 75 days at 5 ⁰C, indicating a suitable shelf life. The table spread was successfully fortified with carotenoids and can be effectively used for enhancing health standard of the people.