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Astronauts experience body mass loss while in a microgravity environment. The consumption of sweetpotatoes [Ipomoea batatas (L.) Lam] can provide nutritional stability to astronauts. The objective of this study was to incorporate sweetpotato starch syrup into rats' diets and measure metabolic responses over a five week period. Twenty-four zucker fatty rats were given four treatments (glucose, corn, maple, and sweetpotato syrup) to determine glycemic index values and then randomly assigned into three groups: standard diet; sweetpotato diet; corn syrup diet. Rats assigned the sweetpotato diet exhibited significantly (P<0.05) lower postprandial glucose peaks and triglyceride levels as compared to the standard.

The study incorporated sweetpotato peels (SPP) in hard red spring wheat (HRSW) bread and investigated its impact on bread quality. Breads were formulated using blanched/dehydrated SPP (BDSPPB) and dehydrated SPP (DSPPB).Proximate composition, dietary fiber, β-carotene, thiamine, loaf volume, color and consumer acceptance of the breads were evaluated. Moisture content was significantly (P<0.05) higher in the BDSPPB than the DSPPB and CTRL bread. The BDSPPB contained two times more total dietary fiber than the CTRL. Soluble fiber in BDSPPB and DSPPB was threefold that of the CTRL bread. SPP may have potential usage in bread-making for space and consumer diets.

This study evaluated three groups of four hydroponic carrots grown in different lighting and CO2 levels. Moisture, β-carotene, ash, color, texture and consumer acceptance were assessed. For Group I, II and III, moisture content ranges were 81.9-92.4%, 81.9-91.2%, 85.4-89.2%, respectively. β-Carotene content ranged from 3295-10486, 3978-14664, and 5802-21360 μg/100 g for Group I, II and III, respectively. Ash ranged from 0.5 to 1.7%. Color L* value range was 53.7-62.2. Consumers moderately liked the color and slightly liked the crunchiness of the carrots tested. Carrots under low light generally had higher moisture content. However, the other measures were variable.

Spaceflight introduces the human body to extremes not normally experienced in daily life to supplement the body's natural protections for some of the negative effects; important nutrients must be included in an astronaut's diet. Therefore the objective of this study was to evaluate chemical properties (amylose/amylopectin, dietary fiber, sugars and vitamin C) in two processed and unprocessed hydroponic sweetpotato cultivars. In both cultivars dietary fiber ranged from 0.4% to 3%. Amylose/Amylopectin ratio in both cultivars ranged from 1/99% to 14/86%. Glucose and sucrose were the dominant sugars in both cultivars. Vitamin C was reduced 35-50% when processed.

The objective of the study was to quantify styrene and hexanol generated during the baking of a model sweetpotato bread (SPB) using three different sorbent based tubes. Volatiles were trapped from the ambient air and Gerstel TDU tubes packed with PDMS foam, Tenax and Carbopack B. The average mass of styrene from Tenax absorption tubes was 26.99 μg. The average mass of hexanol desorbed from the Tenax absorbent tubes was 6.2 μg. Considering the low amount of styrene and hexanol emitted from the SPB, it is believe that it is not enough to pose harm to the human body.

The sweetpotato (Ipomoea batatas L. LAM.) is a versatile and underexploited food crop. Consumption of sweetpotato based processed foods provide β-carotene, which is the major precursor of vitamin A. The sweetpotato has the potential to provide antioxidants that may help reduce the radiation risks astronauts face while in space. Therefore the objective of this experiment was to evaluate β-carotene in dehydrated hydroponic sweetpotato cultivars. Hydroponic cultivars WHATLEY/LORETAN and NCC-58 were grown with and without 7-10 μmole of light. WHATLEY/LORETAN contained the highest amount of β-carotene content average of 31 μg/100g in dehydrated hydroponic sweetpotatoes compared to NCC-58 with 18.5 μg/100g.

This study evaluated moisture, ash and color in sweetpotato varieties: [Beauregard (BEAU), Porto Rican (PR) and Nugget (N)]. The experimental design was a randomized-complete-block with four replications, four treatments and three varieties. Treatments included control without fertilizer (CTRL), broiler litter (BL), Crimson-clover (CLOV) and NPK fertilizers. BEAU had the lowest L values, and was darker in color than PR and N. Mean moisture content for the four groups was 60.1± 6.7% CTRL; 54.7± 7.9% BL; 60.9±5.1% CLOV and 63.2± 6.1% for NPK. Mean ash contents were: 2.5± 0.1; 3.5± 0.3 and 2.1± 0.02 for BEA, PR and N, respectively.

The study prepared and characterized sweetpotato peels (SPP) for use as a dietary fiber supplement in space foods. SPP were fresh, dehydrated, blanched/dehydrated, frozen/dehydrated, freeze-dried, and blanched/freeze-dried. Total fiber, β-carotene, water-, oil-holding and swelling capacity, moisture, ash, protein, water activity and vitamin C were measured. Fresh SPP had 7.8% total fiber, 5.2 and 2.6% being dietary (insoluble) and functional (soluble) fibers, respectively. The total fiber content of the dehydrated SPP was 33.7% with roughly 11% functional fiber. β-carotene contents for the SPP were 23,040, 17,280 and 16,860 µg/100 g for blanched/freeze-dried, blanched, freeze-dried SPP, respectively. The fresh peels contained 4,848 µg/100 g β-carotene. The water holding capacity of the blanched/freeze-dried, blanched and dehydrated SPP were 15.6±1.4, 13.9±0.4 and 11.1±0.6 g/g, respectively.

This study compared nutritional and physical properties of Beauregard sweetpotatoes grown without, A2, and with, A4, cover crop (ryegrass). Moisture, β-carotene, ash, ascorbic acid and protein contents, color, and texture were determined. A2 Sweetpotatoes had moisture contents of 75.2±1.69% verse 76.3±1.78% for A4. Ash was about 0.7% for all the sweetpotatoes. Average β-carotene for A2 was 35300 µg/100 g while that for A4 was 36100 µg/100g. Ascorbic acid for A2 was 13.6±4.02 versus 17.5±4.12 mg/100 g for A4. No significant nutritional and physical differences were found between A2 and A4 sweetpotatoes.

Food analysis is important for the evaluation of nutritional value and toxic contaminants in foods. An investigation of volatile compounds from prepared sweetpotato breads (SPBs) was observed using gas-chromatography mass-spectrometry (GC-MS) and solid phase micro-extraction (SPME). Three SPBs containing 50% sweetpotato flour (SPF) and 50% hard red spring wheat flour (HRSWF) were prepared without dough enhancer (NE), with dough enhancer (DE) and dough enhancer with starch (DES). Eight classes of compounds were identified which included alcohols, acids, aldehydes, alkanes, alkenes, esters, ether and ketones. Acetic acid, ethanol and dimethyl phthalate were among the compounds that were identified in this study.

The objective of this study was to determine the effect of storage on the physicochemical properties of a sweetpotato beverage (SWPB) produced through centrifugation. The SWPBs were formulated using 19, 22, and 26% pureed sweetpotato and other ingredients. Each SWPB was centrifuged at 3,500 rpm for 10 minutes. The beverages were stored for 14 days at 5°C. Colony forming units were enumerated every 48h. SWPBs were diluted to 10-5 and distributed on Petrifilm plates in duplicate. ºBrix, color, pH, and ascorbic acid were measured. Analysis of variance (ANOVA) was used to determine whether there were differences among the means for ºBrix, color, pH, and ascorbic acid. Negligible microbial growth (0-42 CFU/mL) was observed for the beverages during storage. Solids contents in the SWPBs were constant, ranging from 15.2±0.3 to 15.3± 0.7. Lightness values were from 62.7, 63.3, and 63.9, for the 19%, 22% and 26% SWPB, respectively. The mean pH of the beverages ranged from 4.2 to 4.3.

This study determined volatile emission from model sweetpotato products using different evaluation methods. Sublimation method and Thermogravimetric Analysis (TGA) coupled to Fourier Transform Infrared (FTIR) were used to assess the volatiles from a Ready-to-eat-breakfast cereal (RTEBC). TGA/FTIR, and Solid-Phase Microextraction Method (SPME) and gas-chromatography mass spectrometry (GC-MS) were used to characterize volatiles in sweetpotato breads (SPB). FTIR peaks at 3500 (alcohols), 2400 (carbon dioxide), and 1900 (ketones) were identified in the RTEBC. For SPME/GC-MS measures, Dimethyl Phthalate (33±0.51), Phenol (39±0.52) and Diazene (48±0.280) were observed in doughs made using different cultivars.

This study compared the physicochemical properties and consumer acceptance of seven nutrient film technique (NFT) and eight microporous tube membrane nutrient delivery system (MTMS) grown hydroponic carrots. NFT-grown carrots had moisture contents range from 86.3–92.1% while the MTMS-grown carrots a range of 82.0–92.0%. β-carotene contents for the NFT-carrots ranged between 2,030–9,900 μg/100 g and for the MTMS-carrots between 2,977–10,488 μg/100 g. Royal Chantenay-NFT- and Mignon-MTMS-grown were the lightest in color, whereas, Mignon-NFT, and Little Finger-MTMS were the darkest. Paramex MTMS-grown was the most acceptable cultivar to the consumers. Paramex, Kinko and Mignon have good potential to be considered for further screening.

The objective of this work is to develop a computer-aided tool that enables the development, screening, modeling, analysis, and integration of physico-chemical and bio-regenerative components of Advanced Life Support System (ALS) system. The tool has the following four main components that are interrelated and automatically integrated: Process configuration. Particular emphasis is given to food production (e.g., syrup and flour from sweet potato, starch from sweet potato, breakfast cereal from sweet potato). Modeling and analysis for mass and energy tracking and budgeting System integration (both functional as well material and energy integration) Metrics evaluation (e.g., Equivalent System Mass (ESM)) Modeling and analysis is achieved by developing material- and energy-budgeting models. Various forms of mass and energy are tracked through fundamental as well as semi-empirical models. These models include kinetics, mass transfer, heat transfer, and fluid mechanics.

In contribution towards the screening of eight hydroponically grown carrots, some biochemical, physical and sensory properties of the roots were evaluated. The carrots had been grown under two nutrient delivery systems, Nutrient Film Technique (NFT) and Microporous Tube Membrane nutrient delivery System (MTMS). Biochemical measures conducted included, moisture, fat and β-carotene contents, and the physical measures were texture and color. For the NFT- and MTMS-grown carrots, Nantes Touchan (91%) and Nanco Hybrid (87%), respectively, had the highest moisture contents. Fat contents for all the cultivars grown in both systems ranged from 0.1 to 0.4%. In the NFT-grown carrots, Baby Spike and Juwaroot had the highest and lowest β-carotene contents, 8777 and 248 µg/100 g, respectively. For the MTMS-grown carrots, Thumbelina had the highest β-carotene content (7840 µg/100 g). However, the lowest β-carotene value for the MTMS-grown carrots was 3059 µg/100 g.

The sweetpotato (Ipomoea batatas [L.] Lam) is a candidate crop for future space missions. However, sweetpotatoes are highly perishable and difficult to store, therefore, novel avenues for processing the surplus roots into value-added products that are commercially viable are needed. Technology was developed on a laboratory scale for the production of sweetpotato syrup and: i) the effect of varying levels of α-amylase on syrup quality determined; and ii) the storage stability and consumer acceptance of the syrup evaluated. Three levels of thermostable bacterial α-amylases (1.5, 3.0, 4.5 mL) were used for conversion of sweetpotato starch (SPS) into glucose syrup. The 1.5 mL α-amylase-treated was dropped from the experiment because there was no hydrolysis. The enzymatic conversion of SPS into glucose was significantly higher (P<0.05) for the 4.5 mL α-amylase-treated compared to the 1.5 and 3.0 mL levels.

Protein profiles and morphological characteristics of two newly developed sweetpotato varieties (TU-82-155 and J6/66) were compared to a commercial variety (Beauregard) using SDS-PAGE, and SEM, respectively. Under reducing and denatured conditions, electrophoresis displayed the major protein, sporamins, at 25 kDa, for all the three cultivars. No major variability in protein profile or morphological structures, among the sweetpotatoes, was observed. Presence of sporamin was established and total protein was higher in TU-82-155 on a dry weight basis. Starch granules were slightly larger and more sparsely distributed in J6/66.

The objectives of this study were: 1) to isolate starch and process flour from three cultivars of sweetpotatoes, and determine their proximate composition, particle size and crystallinity; and 2) to rank selected appearance, texture and flavor attributes of the sweetpotato cultivars. The mean moisture contents of the starches ranged from 4.4±0.2 to 6.0±0.3%, while color values ranged from 80.9±0.8 to 86.9±0.4. Flours had moisture contents of 3.9±0.1 to 4.3±0.2, and L* values ranged from 82.8±0.2 to 85.0±0.03. The starch granules appeared to be round or oval with characteristic dimensions in the range of 2.6–36.0μm. Consumers ranked the J6/66 as significantly least preferred (p<0.05) than the other two cultivars.

The National Aeronautics and Space Administration (NASA) Advanced Life Support (ALS) system has selected the sweetpotato as a candidate crop to be grown on long-term space missions. There is limited research regarding the production of sweetpotato bread. The objectives of this research were to: i) determine the chemical properties (moisture, loaf volume, and texture) of bread supplemented with different levels of sweetpotato flour (SPF); and ii) evaluate the structural properties of bread supplemented with different levels of SPF using Scanning Electron Microscopy (SEM) and Differential Scanning Calorimetry (DSC). Bread formulations were supplemented with different levels of SPF, namely: 50% SPF to 50% whole-wheat flour (WWF); 55% SPF to 45% WWF; 60% SPF to 40% WWF; and 65% SPF to 35% WWF. The maximum % strain required to cut the breads into two pieces was used to indicate texture (firmness).

Soybean (Glycine max) is a candidate crop that has been selected to be grown on long-duration planetary missions by the National Aeronautic and Space Administration (NASA) Advanced Life Support (ALS) Program. The nutritive composition of the soybean is 38% protein, 18% oil (.5% lecithin), 15% soluble carbohydrates (sucrose, stachyose, raffinose, others), 15% insoluble carbohydrates (dietary fiber), and 14% moisture, ash, and other substances. Several reports have indicated the effects of soy-rich foods on the deterrence of estrogen-associated cancers, cardiovascular diseases, decrease of climacteric symptoms, and prevention of osteoporosis. In spite of its nutritive value, and seemingly popularity, direct consumer consumption of soy remains limited.