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| 1. |  | SANTOS, F. N. dos; DUARTE, L. N.; SAMBORSKI, T.; MELLO, A. F. S.; KRINGEL, D. H.; SEVERO, J. Elaboration of food products with biofortified sweet potatoes: characterization and sensory acceptability. Revista Chilena de Nutrición, v. 48, n. 1, p. 59-66, 2021.| Biblioteca(s): Embrapa Hortaliças. |
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Registro Completo
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
18/02/2021 |
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Data da última atualização: |
02/02/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SANTOS, F. N. dos; DUARTE, L. N.; SAMBORSKI, T.; MELLO, A. F. S.; KRINGEL, D. H.; SEVERO, J. |
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Afiliação: |
FELIPE 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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Título: |
Elaboration of food products with biofortified sweet potatoes: characterization and sensory acceptability. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Revista Chilena de Nutrición, v. 48, n. 1, p. 59-66, 2021. |
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ISSN: |
0717-7518 |
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Idioma: |
Inglês |
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Conteúdo: |
Beauregard 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. |
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Palavras-Chave: |
Cultivar Beauregard. |
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Thesagro: |
Análise de Alimento; Batata Doce; Carotenóide; Ipomoea Batatas; Vitamina A. |
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Thesaurus NAL: |
Antioxidant activity; Beta-carotene; Cakes; Phenols; Sweet potatoes; Sweets. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/221238/1/06-1151-Santos-59-66.pdf
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Marc: |
LEADER 02067naa a2200337 a 4500
001 2130067
005 2022-02-02
008 2021 bl uuuu u00u1 u #d
022 $a0717-7518
100 1 $aSANTOS, F. N. dos
245 $aElaboration of food products with biofortified sweet potatoes$bcharacterization and sensory acceptability.$h[electronic resource]
260 $c2021
520 $aBeauregard 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.
650 $aAntioxidant activity
650 $aBeta-carotene
650 $aCakes
650 $aPhenols
650 $aSweet potatoes
650 $aSweets
650 $aAnálise de Alimento
650 $aBatata Doce
650 $aCarotenóide
650 $aIpomoea Batatas
650 $aVitamina A
653 $aCultivar Beauregard
700 1 $aDUARTE, L. N.
700 1 $aSAMBORSKI, T.
700 1 $aMELLO, A. F. S.
700 1 $aKRINGEL, D. H.
700 1 $aSEVERO, J.
773 $tRevista Chilena de Nutrición$gv. 48, n. 1, p. 59-66, 2021.
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Embrapa Hortaliças (CNPH) |
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