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dc.contributor.authorSANTOS, F. N. dos
dc.contributor.authorDUARTE, L. N.
dc.contributor.authorSAMBORSKI, T.
dc.contributor.authorMELLO, A. F. S.
dc.contributor.authorKRINGEL, D. H.
dc.contributor.authorSEVERO, J.
dc.date.accessioned2021-02-18T13:18:25Z-
dc.date.available2021-02-18T13:18:25Z-
dc.date.created2021-02-18
dc.date.issued2021
dc.identifier.citationRevista Chilena de Nutrición, v. 48, n. 1, p. 59-66, 2021.
dc.identifier.issn0717-7518
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130067-
dc.descriptionBeauregard sweet potato is an orange color crop rich in β-carotene, a precursor of vitamin A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce sweet potato in the diet through of some food products, such as bread, cake and sweets. The effect of processing on the chemical composition, as well as the quantification of phenols and total carotenoids, antioxidant activity, and sensory acceptability were evaluated. Cakes and coconut sweets presented higher levels of carotenoids. Higher phenolic and antioxidant activity were verified in cocoa sweets. All foods had good acceptability: 86% for bread, 83.3% for cake and 84,4%, and 86% for coconut and cocoa sweets, respectively. Servings of 95g of roasted sweet potato, 330g of bread, 182g of cake, 187g of coconut sweet and 391g end of cocoa sweet, would provide the recommended daily intake of vitamin A for children 10 years and older. It was concluded that the elaboration of foods containing sweet potato is a viable alternative to inserting biofortified foods into the human diet.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCultivar Beauregardeng
dc.titleElaboration of food products with biofortified sweet potatoes: characterization and sensory acceptability.
dc.typeArtigo de periódico
dc.subject.thesagroBatata Doce
dc.subject.thesagroCarotenóide
dc.subject.thesagroIpomoea Batataseng
dc.subject.thesagroVitamina Aeng
dc.subject.thesagroAnálise de Alimentoeng
dc.subject.nalthesaurusAntioxidant activity
dc.subject.nalthesaurusCakes
dc.subject.nalthesaurusPhenols
dc.subject.nalthesaurusSweets
dc.subject.nalthesaurusSweet potatoes
dc.subject.nalthesaurusBeta-caroteneeng
riaa.ainfo.id1130067
riaa.ainfo.lastupdate2021-02-18
dc.contributor.institutionFELIPE NARDO DOS SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; LUCAS NACHTIGAL DUARTE, INSTITUTO FEDERAL FARROUPILHA, CAMPUS SANTO AUGUSTO.; TARCÍSIO SAMBORSKI, UNIVERSIDADE FEDERAL DE PELOTAS; ALEXANDRE FURTADO SILVEIRA MELLO, CNPH; KIANINI HÜTTENER KRINGEL, UNIVERSIDADE ESTADUAL DE SANTA CATARINA; JOSEANA SEVERO, INSTITUTO FEDERAL FARROUPILHA, CAMPUS SANTA ROSA.
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