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Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

1
Departament of Food Engineering, State University of Central-West, R. Simeão Varela de Sá, 03 Vila Carli, Guarapuava-PR 85040-080, Brazil
2
Department of Food Engineering, State University of Ponta Grossa, Av. Bonifácio Viléla, Centro, Ponta Grossa 84010-330, Brazil
*
Author to whom correspondence should be addressed.
Beverages 2019, 5(1), 18; https://doi.org/10.3390/beverages5010018
Received: 19 December 2018 / Revised: 23 January 2019 / Accepted: 12 February 2019 / Published: 1 March 2019
(This article belongs to the Special Issue Composition Determination and Beverage Safety)
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Abstract

Sweet potato flour contains low-glycemic complex carbohydrates and, when it is ingested, prevents insulin spikes and prolongs the feeling of satiety. The aim of this study was to elaborate and to verify the acceptability of the shake with the total or partial substitution of maltodextrin for sweet potato flour. To elaborate the shake beverage, we used a 22 factorial design, with three central points, thus generating seven formulations. For the taste, color, texture, appearance, acceptance and attitude of purchase properties, sensory tests were conducted using a nine-point hedonic scale and panelists (n = 50). The highest acceptability formulations, formulations 3 (10% sweet potato flour; 25% maltodextrin) and 7 (0% sweet potato flour; 25% maltodextrin), were submitted to pH, moisture, ash, protein, lipid, crude fiber and total carbohydrate analyses. The statistical difference between the formulations from the T test (p < 0.05) was verified for the moisture, ash and lipid parameters. Formulation 3 presented higher values of moisture (93.26 ± 0.57) and lipids (1.91 ± 0.01), and formulation 7 had higher values of ash (0.39 ± 0.01). The results of the sensorial and physicochemical analyses of the shake indicate that sweet potato flour shows potential for the elaboration of this drink. View Full-Text
Keywords: carbohydrates; sensory evaluation; shake beverage; factorial design approach; hedonic scale; low-glycemic carbohydrates; sensory evaluation; shake beverage; factorial design approach; hedonic scale; low-glycemic
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Contini, G.K.; de Oliveira, F.P.; Martins, A.; Córdova, K.R.V. Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage. Beverages 2019, 5, 18.

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