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首页> 外文期刊>Food Science & Nutrition >Orange‐fleshed sweet potato ( Ipomoea batatas ) composite bread as a significant source of dietary vitamin A
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Orange‐fleshed sweet potato ( Ipomoea batatas ) composite bread as a significant source of dietary vitamin A

机译：橘皮红薯（Ipomoea batatas）复合面包是饮食中维生素A的重要来源

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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 ( n? = ? 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% ( p? ? .05) of consumers ( n? = ? 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.
机译：使用橙皮甘薯（OFSP）精制食品配方有可能改善饮食中维生素A的摄入量。本研究的目的是在两种复合面包类型的开发中利用OFSP并评估其对饮食中维生素的贡献A使用哺乳期母亲的饮食参考摄入量。通过在加纳人消费的现有100％小麦面粉面包配方中掺入46％的OFSP原浆，开发了两种复合OFSP –小麦面粉面包配方–维生素黄油面包和维生素茶面包。使用配对偏好测试​​来分析维生素黄油面包和维生素茶面包以及它们各自的100％小麦粉面包类型的外观，香气，甜度和总体喜欢程度。哺乳期母亲摄入的称重面包（n = 50）被用来根据反式β-胡萝卜素含量估算对饮食中维生素A的贡献。对于所有考虑到的特性，最受消费者欢迎的是至少77％（p 0.05）的维生素黄油面包和维生素茶面包（p <0.05）（n <= 0.05）。哺乳期母亲平均每天摄入的维生素黄油面包为247微克，而维生素茶面包则为196微克。维生素黄油面包和维生素茶面包的反式β-胡萝卜素含量分别为1.333？mg / 100？g和0.985？mg / 100？g。根据称重的面包摄入量，估计的反式β-胡萝卜素摄入量分别为3,293？g /天（维生素黄油）和1,931？g /天（维生素茶），分别满足每日需求的21％和12％（1,300？哺乳期母亲（生命周期中维生素A含量最高的人群）的微克RAE /天）。因此，OFSP可以将小麦粉复合以烘烤黄油和茶面包，并且将有助于饮食中大量摄入维生素A。

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