Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)

• Main Author: Chakalian, Meline
• Language: EN
• Published: California State University, Long Beach 2016
• Subjects: Food science|Nutrition
• Online Access: http://pqdtopen.proquest.com/#viewpdf?dispub=10140469

<p>Colorectal cancer is the third leading cause of morbidity and second leading cause for mortality by cancer in the United States. Phytochemicals within fruits and vegetables have demonstrated chemopreventive potential by regulating certain defense mechanisms within the body. This study evaluated consumer acceptability of a sweet potato ginger crisp prototype. Thirty-two male and female subjects (mean age: 22.8 years) were recruited at California State University, Long Beach. Consumer acceptability was significantly (p < 0.05) higher for the commercial product compared to prototype on several sensory attributes. Frequency of consumption was significantly (p < 0.001) higher for the commercial product. The commercial product was preferred overall (91%). Antioxidant capacity measures indicated high radical scavenging (95%) and reducing power (26%) of the prototype. Further research to assess overall quality and marketing the synergistic benefits from the chemopreventive compounds in sweet potatoes and presence of natural sugars may improve its overall acceptability.