Awuni Victoria, Alhassan Martha Wunnam, Amagloh Francis Kweku
Department of Food Science and Technology University for Development Studies Tamale Ghana.
Food Sci Nutr. 2017 Nov 20;6(1):174-179. doi: 10.1002/fsn3.543. eCollection 2018 Jan.
Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter bread and vita tea bread-were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired-preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types. Weighed bread intake by lactating mothers (=50) was used to estimate the contribution to dietary vitamin A based on the trans β-carotene content. The developed vita butter bread and vita tea bread were most preferred by at least 77% (<.05) of consumers (=310) for all the attributes considered. The average daily intake by the lactating mothers for vita butter bread was 247 g, and for vita tea bread was 196 g. The trans β-carotene content of vita butter bread and vita tea bread were found to be 1.333 mg/100 g and 0.985 mg/100 g, respectively. The estimated trans-β-carotene intake was 3,293 μg/day (vita butter) and 1,931 μg/day (vita tea) based on the weighed bread intake, respectively, meeting 21% and 12% of the daily requirement (1,300 μg RAE/day) for lactating mothers, the life stage group with the highest vitamin A requirement. OFSP therefore could composite wheat flour to bake butter and tea bread, and will contribute to significant amount of dietary intake of vitamin A.
改良富含橙色果肉甘薯（OFSP）的食品食谱，有可能改善维生素A的膳食摄入量。本研究的目的是在两种复合面包的制作中使用OFSP，并根据哺乳期母亲的膳食参考摄入量，评估它们对维生素A膳食摄入量的贡献。通过在加纳人食用的现有100%小麦粉面包食谱中加入46%的OFSP果泥，开发了两种复合OFSP-小麦粉面包食谱——维塔黄油面包和维塔茶面包。采用配对偏好测试来描述维塔黄油面包和维塔茶面包及其各自的100%小麦粉面包类型的外观、香气、甜度和整体喜好程度。根据β-胡萝卜素含量，利用哺乳期母亲（n = 50）的面包摄入量来估计对膳食维生素A的贡献。在所考虑的所有属性方面，至少77%（P < 0.05）的消费者（n = 310）最喜欢所开发的维塔黄油面包和维塔茶面包。哺乳期母亲对维塔黄油面包的平均每日摄入量为247克，对维塔茶面包的平均每日摄入量为196克。发现维塔黄油面包和维塔茶面包的反式β-胡萝卜素含量分别为1.333毫克/100克和0.985毫克/100克。根据称重的面包摄入量，估计反式β-胡萝卜素的摄入量分别为每天3293微克（维塔黄油）和每天1931微克（维塔茶），分别满足维生素A需求量最高的生命阶段组——哺乳期母亲每日需求量（1300微克视黄醇活性当量/天）的21%和12%。因此，OFSP可以与小麦粉混合制作黄油面包和茶面包，并将对维生素A的膳食摄入量做出显著贡献。
