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F. K. Amagloh, A. N. Mutukumira, L. Brough, J. L. We ber, A. Hardacre and J. Coad, “Carbohydrate Composi tion, Viscosity, Solubility, and Sensory Acceptance of Sweetpotato and Maize-Based Complementary Foods,” Food and Nutrition Research, Vol. 57, 2013, p. 18717. ,
”doi:10.3402/fnr.v57i0.18717

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.