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dc.contributor.authorSOUSA, L. B. T. de
dc.contributor.authorSOARES, M. G. L.
dc.contributor.authorMINGUITA, A. P. da S.
dc.contributor.authorCARVALHO, J. L. V. de
dc.contributor.authorMORAES, E. A.
dc.contributor.authorSILVA, E. M. M. da
dc.contributor.authorASCHERI, J. L. R.
dc.date.accessioned2025-08-29T20:48:35Z-
dc.date.available2025-08-29T20:48:35Z-
dc.date.created2020-12-21
dc.date.issued2020
dc.identifier.citationResearch, Society and Development, v. 9, n. 12, e8191210964, 2020. p. 1-15.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1128560-
dc.descriptionSweet 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.
dc.language.isoeng
dc.rightsopenAccess
dc.titleAddition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention.
dc.typeArtigo de periódico
dc.subject.thesagroCarotenóide
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroProcessamento
dc.subject.thesagroProduto de Panificação
dc.subject.thesagroBatata Doce
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusCarotenoids
dc.subject.nalthesaurusNutrient retention
dc.subject.nalthesaurusFood processing
dc.subject.nalthesaurusNew products
dc.subject.nalthesaurusBaked goods
dc.description.notesAdição de lipídios em biscoitos contendo batata-doce de polpa alaranjada elevam a retenção de carotenoides.
riaa.ainfo.id1128560
riaa.ainfo.lastupdate2025-08-29
dc.identifier.doihttp://dx.doi.org/10.33448/rsd-v9i12.10964
dc.contributor.institutionLAYSA 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.
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