Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Bach, Daniele; Bedin, Ana Cláudia; Lacerda, Luiz Gustavo; Nogueira, Alessandro; Demiate, Ivo Mottin

doi:10.1590/1678-4324-2021200568

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Brazilian Archives of Biology and Technology

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Review - Food/Feed Science and Technology • Braz. arch. biol. technol. 64 • 2021 • https://doi.org/10.1590/1678-4324-2021200568 copy

Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

Sweet potatoes (SP) are cultivated worldwide and feed millions of people, mainly in developing countries.

SP composition includes starch and other carbohydrates, which may change during postharvest and processing.

SP may serve as source of slowly digestible and resistant starch and other ingredients for the food industry, including bioactive compounds with potential for promoting health benefits.

Abstract

Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.

Keywords:
starch; tuber crop; flour; food ingredient; bioactive compounds

Nutrient	Amount	Unity (/100g)
Water	69.5-81.3	g
Energy	86.0-106.0	kcal
Protein	1.5	g
Lipids	0.1	g
Carbohydrates	21.3-22.0	g
Dietary fiber	3.0	g
Calcium	39.0-63.0	mg
Iron	0.6-1.3	mg
Magnesium	15.0-37.0	mg
Phosphorous	28.0-51.0	mg
Potassium	191.0-337.0	mg
Zinc	0.3-0.7	mg
Vitamin A	1.0-1371.0	µg RAE
Vitamin B	82.5	mg
Vitamin B2	47.3	mg
Vitamin B5	0.55	mg
Vitamin B6	0.21	mg
Vitamin C	3.0	mg

Product	Objective	Source	Description
Sweet potato flour	Flour analysis	[¹⁰10 Grace MH, Truong AN, Truong VDen, Raskin I, Lila MA. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients. Food Sci. Nutr. 2015: 3(5), 415-24. https://doi.org/10.1002/fsn3.234 https://doi.org/10.1002/fsn3.234... ]	The fortification of yellow/orange fleshed SP was promoted by adding anthocyanins and polyphenols from fruits and from purple fleshed SP. The study has evaluated the antioxidant capacity, nutritional and sensory quality as well as the polyphenol stability during the shelf life of the flour.
		[⁵⁴54 Mohd Hanim AB, Chin NL, Yusof YA. Rheological characterisation of malaysian varieties of sweet potato doughs using large and small deformation measurements. Int. J. Food Prop. 2015: 18(5), 963-77. https://doi.org/10.1080/10942912.2014.910671 https://doi.org/10.1080/10942912.2014.91... ]	Rheological characterization of SP doughs was made for SP varieties cultivated in Malaysia.
		[⁵⁵55 Sebben JA, Trierweiler LF, Trierweiler JO. Orange-Fleshed Sweet Potato Flour Obtained by Drying in Microwave and Hot Air. J. Food Process. Preserv. 2017: 41(1), 1-8. https://doi.org/10.1111/jfpp.1274 https://doi.org/10.1111/jfpp.1274... ]	The objective of this study was to preserve the nutritional properties of orange fleshed SP after processing it into stabilized products, mainly flour that could be used as a food ingredient.
		[⁴⁸48 JU D, MU T hua, SUN H nan. Sweet potato and potato residual flours as potential nutritional and healthy food material. J. Integr. Agric. 2017:16(11), 2632-45. https://doi.org/10.1016/S2095-3119(16)61601-5 https://doi.org/10.1016/S2095-3119(16)61... ]	The authors have studied 10 SP varieties from China, considering their chemical composition (moisture, total starch, ash, crude protein, lipids, dietary fiber and the amino acid composition). A classification based on the nutritional profile of the varieties was made.
	Bakery products	[¹1 Carballo Pérez I, Mu TH, Zhang M, Ji LL. Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. Int. J. Food Sci. Technol. 2018; 53(4): 1087-94. https://doi.org/10.1111/ijfs.13687 https://doi.org/10.1111/ijfs.13687... ]	Thermal treatment of SP flour was carried out and dough properties as well as final bread quality were studied, considering blends with wheat flour.
		[⁴³43 Mitiku DH, Abera S, Bussa N, AberaT. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour. Br. Food J. 2018: 120(8), 1764-75. https://doi.org/10.1108/BFJ-01-2018-0015 https://doi.org/10.1108/BFJ-01-2018-0015... ]	Partial replacing of wheat flour by SP flour for production of breads was studied. Nutritional and sensory quality of the final products were analyzed.
		[¹⁴14 Aparecida Pereira AP, Pedrosa Silva Clerici MT, Schmiele M, Gioia Júnior LC, Nojima MA, Steel CJ, Nabeshima EH. (2019). Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones. LWT Food Sci. Technol. June 2018: 101,145-51. https://doi.org/10.1016/j.lwt.2018.10.091 https://doi.org/10.1016/j.lwt.2018.10.09... ]	Replacing of wheat flour by orange fleshed SP flour in special long fermentation sweet breads was studied.
		[⁵⁶56 Santiago DM, Matsushita K, Noda T, Tsuboi K, Yamada D, Murayama D, Yamauchi H. Effect of purple sweet potato powder substitution and enzymatic treatments on bread making quality. Food Sci. Technol. Res. 2015:21(2),159-65. https://doi.org/10.3136/fstr.21.159 https://doi.org/10.3136/fstr.21.159... ]	Evaluation of the effect of using purple sweet potato powder (PSPP) together with α-amylase and hemicellulase on the texture and structure of dough and breads. The bread crumb hardness, moisture, cohesivity were analyzed to understand the effects of PSPP and enzymes on the bread quality.
		[⁵⁷57 Santiago DM, Matsushita K, Tsuboi K, Yamada D, Murayama D, Kawakami S, Yamauchi H. Texture and structure of bread supplemented with purple sweet potato powder and treated with enzymes. Food Sci. Technol. Res. 2015:21(4),537-48. https://doi.org/10.3136/fstr.21.537 https://doi.org/10.3136/fstr.21.537... ]	The addition of purple sweet potato powder and enzymes (α-amylase and hemicellulase) were tested in bread formulation and texture and retrogradation as well as the crumb structure of the final product were analyzed.
	Pasta/noodles	[⁵⁸58 Krishnan JG, Menon R, Padmaja G, Sajeev MS, Moorthy SN. Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta. Eur. Food Res. Technol. 2012:234(3),467-76. https://doi.org/10.1007/s00217-011-1657-8 https://doi.org/10.1007/s00217-011-1657-... ]	Development of noodles with SP flour in formulation aiming at dietary fiber increase and to have use for this raw material.
Sweet potato starch	Modification of starch	[⁵⁹59 Liao L, Liu H, Gan Z, Wu W. Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment. Int. J. Food Prop. 2019:22(1),1122-33. https://doi.org/10.1080/10942912.2019.1626418 https://doi.org/10.1080/10942912.2019.16... ]	Gelling properties and structural changes in SP starch modified by heat moisture treatment (HMT) were studied.
	Modification of starch	[⁶⁰60 Senanayake SA, Ranaweera KKDS, Gunaratne A, Bamunuarachchi A. Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture. J. Food Process. 2014:1-5.https://doi.org/10.1155/2014/904125 https://doi.org/10.1155/2014/904125... ]	Corn starch was replaced by SP modified starch as a thickening agent in this study.
	Alternative ingredient	[⁶¹61 Akintayo OA, Obadu JM, Karim OR, Balogun MA, Kolawole FL, Oyeyinka SA. Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits. LWT Food Sci. Technol. 2019:111, 513-9. https://doi.org/10.1016/j.lwt.2019.05.022 https://doi.org/10.1016/j.lwt.2019.05.02... ]	Cassava starch was replaced by SP starch in different levels and physicochemical and sensory analyses were performed.
	Alternative ingredient	[⁶²62 Xiang Z, Ye F, Zhou Y, Wang L, Zhao G. Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chem. 2018:269(2),193-201. https://doi.org/10.1016/j.foodchem.2018.06.153 https://doi.org/10.1016/j.foodchem.2018.... ]	The moisture control was studied in noodles made with SP starch.
Sweet potato starch	Pasta/noodles	[⁶³63 Santiago DM, Kawashima Y, Matsushita K, Noda T, Pelpolage S, Tsuboi K, Yamauchi H. Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder. Food Sci. Technol. Res. 2016:22(3), 307-16. https://doi.org/10.3136/fstr.22.307 https://doi.org/10.3136/fstr.22.307... ]	Purple sweet potato powder was used for making fresh noodles and general quality analyses were carried out.
		[⁶⁴64 Kadiri O, Gbadamosi SO, Akanbi CT. Extraction kinetics, modelling and optimization of phenolic antioxidants from sweet potato peel vis-a-vis RSM, ANN-GA and application in functional noodles. J. Food Meas. Charact. 2019:13(4),3267-84. https://doi.org/10.1007/s11694-019-00249-7 https://doi.org/10.1007/s11694-019-00249... ]	The production of antioxidant extracts from orange SP and addition in noodles was studied.
		[⁶⁵65 Ibitoye WO, Afolabi MO, Otegbayo BO, Akintola AC. Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles. Niger. Food J. 2013:31(2),48-51. https://doi.org/10.1016/s0189-7241(15)30076-x https://doi.org/10.1016/s0189-7241(15)30... ]	Blends of wheat flour and SP flour were used for producing noodles.
		[⁶⁶66 Liao L, Wu W. Fermentation Effect on the Properties of Sweet Potato Starch and its Noodle’s Quality by Lactobacillus plantarum. J. Food Process Eng. 2017:40(3). https://doi.org/10.1111/jfpe.12460 https://doi.org/10.1111/jfpe.12460... ]	The effect of fermentation of SP starch, using Lactobacillus plantarum, on noodle production was studied. Physicochemical analyses were made in the produced noodles, considering the role of fermentation inn improving the quality of the noodles.
Sweet potato puree	Bakery and confectionary products	[⁶⁷67 Musyoka JN, Abong GO, Mbogo DM, Fuchs R, Low J, Heck S, Muzhingi, T. Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree. Int. J. Food Sci. 2018. https://doi.org/10.1155/2018/8410747 https://doi.org/10.1155/2018/8410747... ]	Stable SP puree with longer shelf life was reported as a basic ingredient for breads, cakes and porridges.
		[⁶⁸68 Malavi DN, Muzhingi T, Abong GO. Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya. Int. J. Food Sci. 2018. https://doi.org/10.1155/2018/4093161 https://doi.org/10.1155/2018/4093161... ]	The level of compliance to Good Manufacture Practices and levels of microbial contamination in sweet potato (orange flesh) puree was studied.
		[⁹9 Selvakumaran L, Shukri R, Ramli NS, Pak Dek MS, Wan Ibadullah WZ. Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies. J. Saudi Soc. Agric. Sci. 2019: 18(3), 332-6. https://doi.org/10.1016/j.jssas.2017.09.006 https://doi.org/10.1016/j.jssas.2017.09.... ]	The use of SP puree was tested in brownie. The authors had the objective of incorporating dietary fiber to this type of cake. Physicochemical and sensory analyses were performed.
	Pasta/noodles	[⁶⁹69 Ginting E, Yulifianti R. Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour. Procedia Food Sci. 2015:3,289-302. https://doi.org/10.1016/j.profoo.2015.01.032 https://doi.org/10.1016/j.profoo.2015.01... ]	Physicochemical and sensory properties of noodles made with SP puree blended with wheat flour were studied.
Sweet potato flakes	Flakes	[⁷⁰70 Lago CC, Liendo-Cárdenas M, Noreña CPZ. Thermodynamic sorption properties of potato and sweet potato flakes. Food Bioprod. Process. 2013:91(4),389-95. https://doi.org/10.1016/j.fbp.2013.02.005 https://doi.org/10.1016/j.fbp.2013.02.00... ]	Potato and SP flakes were studied from thermodynamic point of view in order to understand their behavior and stability during storage.
Sweet potato nectar	Nectar	[⁷¹71 Zou H, Xu L, Xu Z, Xie W, Wang Y, Liao X, Kong X. Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar. LWT Food Sci. Technol. 2018: 94(607), 129-35. https://doi.org/10.1016/j.lwt.2018.04.037 https://doi.org/10.1016/j.lwt.2018.04.03... ]	Temperature and packaging effects on the shelf life of purple sweet potato nectar were studied.
Sweet potato nectar	Nectar	[²⁵25 Wang Y, Liu F, Cao X, Chen F, Hu X, Liao X. Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innovative Food Sci. Emerg. Technol. 2012: 16, 326-34. https://doi.org/10.1016/j.ifset.2012.07.006 https://doi.org/10.1016/j.ifset.2012.07.... ]	The effects of high hydrostatic pressure (HHP) and of high temperature short time (HTST) treatments were studied for SP nectar, considering their physicochemical properties, anthocyanins, total phenolic compounds, antioxidant capacity, color en the presence of microorganisms. The analyses were performed right after processing and also during the storage period.
Sweet potato snacks	Snacks	[⁷²72 Obradović V, Babić J, Šubarić D, Ačkar Đu, Jozinović A. Improvement of nutritional and functional properties of extruded food products. J. Food Nutr. Res. 2014:53(3),189-206.]	Extruded products were enriched with protein, fiber and bioactive compounds. Physicochemical and sensory properties were studied.
		[⁷³73 Marangoni Júnior L, Ito D, Ribeiro SML, Silva MG, Alves RMV. Stability of β-carotene rich sweet potato chips packed in different packaging systems. LWT Food Sci. Technol. 2018:92, 442-50. https://doi.org/10.1016/j.lwt.2018.02.066 https://doi.org/10.1016/j.lwt.2018.02.06... ]	This study has evaluated the effect of the type of package on the stability of rich in carotenoids fried SP.
		[⁷⁴74 Lim PK, Jinap S, Sanny M, Tan CP, Khatib A. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. J. Food Sci. 2014:79(1). https://doi.org/10.1111/1750-3841.12250 https://doi.org/10.1111/1750-3841.12250... ]	The precursors of acrylamide in fried purple SP were studied. The effect of the unsaturation of the frying oil and its effect on the formation of acrylamide was investigated.
Sweet potato snacks	Snacks	[⁷⁵75 Qiao F, Huang LL, Xia WS. A study on microwave vacuum dried re-structured lychee (Litchi chinensis Sonn.) mixed with purple sweet potato (Ipomoea batatas) snacks. Food Bioprod. Process. 2012:90(4),653-8. https://doi.org/10.1016/j.fbp.2012.05.002 https://doi.org/10.1016/j.fbp.2012.05.00... ]	Study of lychee snacks with purple sweet potatoes, using microwave drying techniques.
Sweet potato snacks	Snacks	[⁷⁶76 Yang JH, Park HY, Kim YS, Choi IW, Kim SS, Choi HD. Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars. Food Sci. Biotechnol. 2012:21(2),525-30. https://doi.org/10.1007/s10068-012-0067-4 https://doi.org/10.1007/s10068-012-0067-... ]	Evaluation of the characteristics of sweet potato fries, using vacuum frying.
Biofuel	Biofuel	[¹¹11 Widodo Y, Wahyuningsih S, Ueda A. Sweet Potato Production for Bio-ethanol and Food Related Industry in Indonesia: Challenges for Sustainability. Procedia Chem. 2015: 14, 493-500. https://doi.org/10.1016/j.proche.2015.03.066 https://doi.org/10.1016/j.proche.2015.03... ]	This study discusses that the demand for sweet potatoes for both subsistence and commercialization, including bioethanol, depends on a sustainable production system.
Biofuel	Biofuel	[⁷⁷77 Mussoline WA, Bohac JR, Boman BJ, Trupia S, Wilkie AC. Agronomic productivity, bioethanol potential and postharvest storability of an industrial sweetpotato cultivar. Ind. Crops Prod. 2017:95,96-103. https://doi.org/10.1016/j.indcrop.2016.10.013 https://doi.org/10.1016/j.indcrop.2016.1... ]	Study on the industrial cultivar CX-1 offers superior potential for feed and fuel.
Natural colorant from sweet potato	Colorant	[²³23 Velmurugan P, Kim JI, Kim K, Park JH, Lee KJ, Chang WS, Oh BT. Extraction of natural colorant from purple sweet potato and dyeing of fabrics with silver nanoparticles for augmented antibacterial activity against skin pathogens. J. Photochem. Photobiol., B. 2017 Jun:173,571-9. https://doi.org/10.1016/j.jphotobiol.2017.07.001 https://doi.org/10.1016/j.jphotobiol.201... ]	In this study, methods for extracting colorant from purple sweet potato are described.
Animal nutrition	Ration	[⁷⁸78 Zuo S S, Niu DZ, Ning TT, Zheng ML, Jiang D, Xu CC. Protein Enrichment of Sweet Potato Beverage Residues Mixed with Peanut Shells by Aspergillus oryzae and Bacillus subtilis Using Central Composite Design. Waste Biomass Valorization. 2018:9(5), 835-44. https://doi.org/10.1007/s12649-017-9844-x https://doi.org/10.1007/s12649-017-9844-... ]	Study on the reduction of pollution of residues generated by the sweet potato beverage industry for the environment and the transformation of these residues, mixed with peanut shells, into biomass protein to be used as animal feed.
Beverage made from sweet potato	Alcoholic beverage	[³³33 Panda SH, Panda S, Sivakumar PS, Ray RC. Anthocyanin-rich sweet potato lacto-pickle: Production, nutritional and proximate composition. Int. J. Food Sci. Technol. 2009: 44(3), 445-55. https://doi.org/10.1111/j.1365-2621.2008.01730.x https://doi.org/10.1111/j.1365-2621.2008... ,⁷⁹79 Li S, An Y, Fu W, Sun X, Li W, Li T. Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging. Food Res. Int. 2017:235-40 http:dx.doi.org/10.1016/j.foodres.2017.08.041 http:dx.doi.org/10.1016/j.foodres.2017.0... ,⁸⁰80 Ray RC, Panda SK, Swain MR, Sivakumar PS. Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. Food Sci. Technol. 2011: 452-8. http:10.1111/j.1365-2621.2011.02861.x http:10.1111/j.1365-2621.2011.02861.x... ]	Development of fermented red wine from purple sweet potatoes with Saccharomyces cerevisiae, with good sensory acceptance and rich in antioxidants. Wine produced from purple fleshed SP presented anthocyanins that were stable during storage.
		[⁸¹81 Lee JY, Im YK, Ko HM, Chin JE, Kim IC, Lee HB, Bai S. Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage. Biotechnol. Lett. 2015: 37(7), 1439-45. https://doi.org/10.1007/s10529-015-1811-7 https://doi.org/10.1007/s10529-015-1811-... ]	Alcoholic beverage was produced containing anthocyanins with antioxidant, anticarcinogenic and antihypertensive activities.
		[⁸²82 Li S, An Y, Fu W, Sun X, Li W, Li T. Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging. Food Res. Int. 2017 Aug:235-40.https://doi.org/10.1016/j.foodres.2017.08.041 https://doi.org/10.1016/j.foodres.2017.0... ]	Study of changes in anthocyanins and volatile compounds during the aging of fermented purple sweet potato alcoholic beverages.
		[⁸³83 Humia BV, Santos KS, Schneider JK, Leal IL, Abreu Barreto G, Batista T, Padilha FF. Physicochemical and sensory profile of Beauregard sweet potato beer. Food Chem. 2020:312,126087. https://doi.org/10.1016/j.foodchem.2019.126087 https://doi.org/10.1016/j.foodchem.2019.... ]	Brewing a beer with the Beauregard sweet potato, analyzing its physical chemical and sensory profile.
	Juice	[⁸⁴84 Dwiyanti G, Siswaningsih W, Febrianti A. Production of purple sweet potato (Ipomoea batatas L.) juice having high anthocyanin content and antioxidant activity. J. Phys. Conf. Ser. 2018: 1013(1). https://doi.org/10.1088/1742-6596/1013/1/012194 https://doi.org/10.1088/1742-6596/1013/1... ]	Production of purple sweet potato juice, with better antioxidant activity and anthocyanin levels.
	Juice	[⁸⁵85 Zhu Z, Yuan F, Xu Z, Wang W, Di X, Barba FJ, Koubaa M. Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling. Sep. Purif. Technol. 2016: 169, 25-32. https://doi.org/10.1016/j.seppur.2016.05.023 https://doi.org/10.1016/j.seppur.2016.05... ]	Recovery of polyphenols extracted from purple sweet potato extract.
	Shochu	[⁸⁶86 Sato Y, Han J, Fukuda H, Mikami S. Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific β-primeverosidase. J. Biosci. Bioeng. 2018:125(2),218-23. https://doi.org/10.1016/j.jbiosc.2017.08.012 https://doi.org/10.1016/j.jbiosc.2017.08... ]	Analysis of the effect of diglycoside-specific β-primeverosidase on flavor formation during the manufacture of sweet potato shochu.
Fermented products	Gari	[⁴⁵45 Oduro I, Ellis WO, Dziedzoave NT, Nimako-Yeboah K. Quality of gari from selected processing zones in Ghana. Food Control. 2000: 11(4), 297-303. https://doi.org/10.1016/S0956-7135(99)00106-1 https://doi.org/10.1016/S0956-7135(99)00... ]	Fermented product, use of sweet potatoes instead of cassava, obtaining a sensorially similar product to that used with cassava.
	Juice (lactic fermentation)	[⁸⁷87 Panda SH, Ray RC. Lactic acid fermentation of β-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. Plant Foods Hum. Nutr. 2007: 62(2), 65-70. https://doi.org/10.1007/s11130-007-0043-y https://doi.org/10.1007/s11130-007-0043-... ]	This study has investigated the lactic fermentation as a way to improve SP beverages for human nutrition and health.
	Yogurt	[⁸⁸88 Afiati F, Priadi G, Setiyoningrum F. The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki). J. Indones. trop. anim. agric. 2018:43(2),159-68. https://doi.org/10.14710/jitaa.43.2.159-168 https://doi.org/10.14710/jitaa.43.2.159-... ]	Studies related to the addition of sweet potatoes to ferment together with milk, thus improving nutritional quality (dietary fibers, starch, minerals and vitamins).
	Pickles	[²²22 Yuliana N, Nurdjanah S, Margareta M. The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas). Microbiol. Indones. 2013:7(1),1-8. https://doi.org/10.5454/mi.7.1.1 https://doi.org/10.5454/mi.7.1.1... ]	Production and analysis of SP pickles were the objectives of this study.
		[³³33 Panda SH, Panda S, Sivakumar PS, Ray RC. Anthocyanin-rich sweet potato lacto-pickle: Production, nutritional and proximate composition. Int. J. Food Sci. Technol. 2009: 44(3), 445-55. https://doi.org/10.1111/j.1365-2621.2008.01730.x https://doi.org/10.1111/j.1365-2621.2008... ]	Potato pickles was produced using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenteroides.
		[³⁴34 Sivakumar PS, Panda SH, Ray RC, Naskar SK, Bharathi LK. (2010). Consumer acceptance of lactic acid-fermented sweet potato pickle. J. Sens. Stud. 2010:25(5),706-19. https://doi.org/10.1111/j.1745-459X.2010.00299.x https://doi.org/10.1111/j.1745-459X.2010... ]	Evaluation of sensory attributes (appearance, color, aroma, texture and acidity) of sweet potato pickles was performed with possible consumers.

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[1] *Correspondence: demiate@uepg.brPhone: +55 42 3220 3268. (I.M.D.).