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M. Gibbs, K. B. Bailey, R. D. Lander, U. Fahmida, L. Perlas, S. Y. Hess, C. U. Loechl, P. Winichagoon and R. S. Gibson, “The Adequacy of Micronutrient Concentra tions in Manufactured Complementary Foods from Low Income Countries,” Journal of Food Composition and Analysis, Vol. 24, No. 3, 2011, pp. 418-426. doi:10.1016/j.jfca.2010.07.004

has been cited by the following article:

• TITLE: Retention of β-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity

  AUTHORS: Francis Kweku Amagloh, Louise Brough, Janet L. Weber, Anthony N. Mutukumira, Allan Hardacre, Jane Coad

  KEYWORDS: β-Carotene; Complementary Food; Storage; Sweetpotato

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, August 22, 2013

  ABSTRACT: The stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental chamber for 24 weeks was investigated. The formulation stored in a metallised polyester film in a refrigerator (approximately 3.0°C and 95% relative humidity) retained about 81% of β-carotene at 24 weeks, with no significant change in the moisture content. The formulation stored in either a metallised polyester film or a translucent polypropylene container placed in the environmental chamber retained approximately half of the β-carotene at 24 weeks, with a slight increase in moisture content. However, the formulation held in a transparent low-density polyethylene bag had the lowest β-carotene retention (37%) and the highest moisture content at week 24. Within the limits of this study, it has been demonstrated that β-carotene in cream-fleshed sweetpotato-based complementary food was well retained when moisture uptake was minimised.