Retention of β-carotene, vitamin C and sensory characteristics of orange fleshed sweet potato syrup during storage

Although orange-fleshed sweet potato (OFSP) is a rich source of β-carotene (pro-vitamin A), very few OFSP products have been developed. The objective of this study was to determine changes in sensory characteristics, β-carotene, and vitamin C contents of OFSP syrup during a storage period of 56 days at 4°C and 25°C. Unblended pulp syrup, unblended syrup, blended pulp syrup and blended syrup were developed. After 56 days of storage, β-carotene concentrations decreased from 2.25 mg/100 g to 0.70 and 0.51 mg/100 g in OFSP pulp syrups stored at 4 and 25°C respectively. While the β-carotene concentrations decreased from 2.20 mg/100 g to 0.47 and 0.34 mg/100 g for OFSP syrup stored at 4 and 25°C respectively. After 56 days of storage, vitamin C concentrations decreased from 9.6 to 1.8 mg/100 g in unblended OFSP syrups. Similarly in blended OFSP syrups vitamin C concentrations decreased from 9.7 to 1.4 mg/100 g after 56 days of storage. These results indicate that it is possible to develop OFSP syrups with an enhanced shelf-life but more effective strategies to prevent loss of β-carotene and vitamin C needs to be developed.