Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency
Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet dai...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/1019 |
| _version_ | 1797535036504801280 |
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| author | Kristina Lewandowski Xiaoyu Zhang Micala Hayes Mario G. Ferruzzi Chad M. Paton |
| author_facet | Kristina Lewandowski Xiaoyu Zhang Micala Hayes Mario G. Ferruzzi Chad M. Paton |
| author_sort | Kristina Lewandowski |
| collection | DOAJ |
| description | Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet daily needs. However, the bioavailability of β-carotene is dependent on the presence of dietary fat, which is not provided by OFSP, and it lacks some essential amino acids. Therefore, in an attempt to create a food product that meets daily vitA requirements with adequate bioavailability and complete protein, we designed and assessed a sweet potato, peanut paste, and legume product. The final food product formulation, developed through computer modeling, resulted in a 65/5/35 (<i>w/w/w</i>) formulation in a 250 g serving and ~330 kcal. We then confirmed the nutrient content of macronutrients, and essential amino acids, zinc, and iron contents. Total β-carotene was assessed by HPLC and was lower than predicted through computer modeling, likely due to losses through thermal processing and/or degradation from storage. The results of this project indicate that the three ingredients can be combined into a single 250 g food product to provide >300 kcal energy, complete protein, and micronutrients in a more bioavailable form. |
| first_indexed | 2024-03-10T11:38:54Z |
| format | Article |
| id | doaj.art-c74762862407411ea3bf32a7bf53ff1e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:38:54Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c74762862407411ea3bf32a7bf53ff1e2023-11-21T18:41:40ZengMDPI AGFoods2304-81582021-05-01105101910.3390/foods10051019Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein DeficiencyKristina Lewandowski0Xiaoyu Zhang1Micala Hayes2Mario G. Ferruzzi3Chad M. Paton4Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USADepartment of Food Science & Technology, University of Georgia, Athens, GA 30602, USAPlants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USAPlants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USADepartment of Food Science & Technology, University of Georgia, Athens, GA 30602, USAWorldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet daily needs. However, the bioavailability of β-carotene is dependent on the presence of dietary fat, which is not provided by OFSP, and it lacks some essential amino acids. Therefore, in an attempt to create a food product that meets daily vitA requirements with adequate bioavailability and complete protein, we designed and assessed a sweet potato, peanut paste, and legume product. The final food product formulation, developed through computer modeling, resulted in a 65/5/35 (<i>w/w/w</i>) formulation in a 250 g serving and ~330 kcal. We then confirmed the nutrient content of macronutrients, and essential amino acids, zinc, and iron contents. Total β-carotene was assessed by HPLC and was lower than predicted through computer modeling, likely due to losses through thermal processing and/or degradation from storage. The results of this project indicate that the three ingredients can be combined into a single 250 g food product to provide >300 kcal energy, complete protein, and micronutrients in a more bioavailable form.https://www.mdpi.com/2304-8158/10/5/1019n/a |
| spellingShingle | Kristina Lewandowski Xiaoyu Zhang Micala Hayes Mario G. Ferruzzi Chad M. Paton Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency Foods n/a |
| title | Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency |
| title_full | Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency |
| title_fullStr | Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency |
| title_full_unstemmed | Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency |
| title_short | Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency |
| title_sort | design and nutrient analysis of a carotenoid rich food product to address vitamin a and protein deficiency |
| topic | n/a |
| url | https://www.mdpi.com/2304-8158/10/5/1019 |
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