{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T18:15:10Z","timestamp":1769969710169,"version":"3.49.0"},"reference-count":36,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,2,10]],"date-time":"2021-02-10T00:00:00Z","timestamp":1612915200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,3]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Vitamin A is essential for vision, human health, growth, immune function, and reproduction. Its deficiency leads to anemia, xerophthalmia, and growth reduction in children. Foods enriched with naturally occurring carotenes have the potential, in this regard, and orange\u2010fleshed sweet potato (OFSP) stands out tall as it is rich in \u03b2\u2010carotene (\u03b2C), a provitamin A carotenoid. In view of developing OFSP\u2010based functional foods to address the vitamin A deficiency (VAD) issues, herein, OFSP puree\u2010wheat composite breads have been prepared at 10% to 50% OFSP puree concentrations and bioaccessibility of \u03b2C has been estimated. The total \u03b2C is found to be 4.3, 9.2, 16.5, 23.3, and 33.6\u00a0\u00b5g\/g in 10, 20, 30, 40, and 50% OFSP bread, respectively. The corresponding calculated retinol activity equivalents (RAE) are 30.9, 66.4, 119.5, 170.4, and 246.2 RAE\/100 g.\u00a0The efficiency of micellarization of all\u2010\n                      <jats:italic>trans<\/jats:italic>\n                      \u2010\u03b2C, 13\u2010cis \u03b2C, and 9\u2010cis \u03b2C after simulated oral, gastric, and small intestinal digestion are 1.4% to 6.4%, 1.4% to 7.2%, and 1.1% to 6.9%, respectively. The amount of micellarized \u03b2C correlates linearly with the OFSP concentration in the bread. Furthermore,\n                      <jats:italic>in vitro<\/jats:italic>\n                      starch digestion decreases with significant reduction in the Rapidly Digestible Starch (RDS) amount coupled with increase in the Slowly Digestible Starch (SDS) and Resistant Starch (RS) fractions. Overall, OFSP\u2010wheat composite bread holds adequate amount of provitamin A carotenoids. The amount of bioaccessible \u03b2C coupled with altered starch digestion of the OFSP wheat breads highlight their usefulness as novel functional foods that could address the VAD as well as glycemic issues toward improving human health.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15620","type":"journal-article","created":{"date-parts":[[2021,2,10]],"date-time":"2021-02-10T22:37:30Z","timestamp":1612996650000},"page":"901-906","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Starch digestibility and \u03b2\u2010carotene bioaccessibility in the orange\u2010 fleshed sweet potato puree\u2010wheat bread"],"prefix":"10.1111","volume":"86","author":[{"given":"Daniel","family":"Mbogo","sequence":"first","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory, Biosciences for East and Central Africa at International Livestock Research Institute (ILRI) International Potato Center (CIP) Sub\u2010Saharan Africa Regional Office  P. O. Box 25171 Nairobi Kenya"},{"name":"Department of Dairy and Food Science South Dakota State University  Brookings SD 57007"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tawanda","family":"Muzhingi","sequence":"additional","affiliation":[{"name":"Food and Nutritional Evaluation Laboratory, Biosciences for East and Central Africa at International Livestock Research Institute (ILRI) International Potato Center (CIP) Sub\u2010Saharan Africa Regional Office  P. O. Box 25171 Nairobi Kenya"},{"name":"Department of Food, Nutrition and Bioprocessing, Schaub Hall North Carolina State University  Raleigh NC 27607"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5422-0493","authenticated-orcid":false,"given":"Srinivas","family":"Janaswamy","sequence":"additional","affiliation":[{"name":"Department of Dairy and Food Science South Dakota State University  Brookings SD 57007"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,2,10]]},"reference":[{"key":"e_1_2_8_2_1","unstructured":"AACC Approved Methods of Analysis Method 76\u201013.01. 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