02067naa a2200337 a 450000100080000000500110000800800410001902200140006010000220007424501340009626000090023052011240023965000250136365000180138865000100140665000120141665000190142865000110144765000250145865000160148365000170149965000200151665000150153665300240155170000180157570000180159370000200161170000190163170000150165077300640166521300672022-02-02       2021    bl uuuu     u00u1 u    #d  a0717-75181 aSANTOS, F. N. dos  aElaboration of food products with biofortified sweet potatoesbcharacterization and sensory acceptability.h[electronic resource]  c2021  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.  aAntioxidant activity  aBeta-carotene  aCakes  aPhenols  aSweet potatoes  aSweets  aAnálise de Alimento  aBatata Doce  aCarotenóide  aIpomoea Batatas  aVitamina A  aCultivar Beauregard1 aDUARTE, L. N.1 aSAMBORSKI, T.1 aMELLO, A. F. S.1 aKRINGEL, D. H.1 aSEVERO, J.  tRevista Chilena de Nutricióngv. 48, n. 1, p. 59-66, 2021.