Título:	Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention.
Autor:	SOUSA, L. B. T. de SOARES, M. G. L. MINGUITA, A. P. da S. CARVALHO, J. L. V. de MORAES, E. A. SILVA, E. M. M. da ASCHERI, J. L. R.
Afiliación:	LAYSA BORGES TOMAS DE SOUSA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; MARIANA GUADAGNINI LISBOA SOARES, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; ADRIANA PAULA DA SILVA MINGUITA, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ÉRICA AGUIAR MORAES, UFES; ERIKA MADEIRA MOREIRA DA SILVA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; JOSE LUIS RAMIREZ ASCHERI, CTAA.
Año:	2020
Referencia:	Research, Society and Development, v. 9, n. 12, e8191210964, 2020. p. 1-15.
Descripción:	Sweet potato is one of the seven major staple crops in the world. Although most cream- fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta- carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.
Thesagro:	Carotenóide Tecnologia de Alimento Processamento Produto de Panificação Batata Doce
NAL Thesaurus:	Food technology Carotenoids Nutrient retention Food processing New products Baked goods
DOI:	http://dx.doi.org/10.33448/rsd-v9i12.10964
Notas:	Adição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoides.
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)