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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
01/02/2012 |
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Data da última atualização: |
15/03/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANTONIO, G. C.; TAKEITI, C. Y.; OLIVEIRA, R. A. de; PARK, K. J. |
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Afiliação: |
GRAZIELLA COLATO ANTONIO, UFABC; CRISTINA YOSHIE TAKEITI, CTAA; RAFAEL AUGUSTUS DE OLIVEIRA, UNICAMP; KIL JIN PARK, UNICAMP. |
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Título: |
Sweet potato: production, morphological and physicochemical characteristics, and technological process. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Fruit, Vegetable and Cereal Science and Biotechnology, Kagawa, v. 5, p. 1-18, 2011. Special issue 2. |
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Idioma: |
Inglês |
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Conteúdo: |
Sweet potato (Ipomoea batatas L.) shows great socio-economic importance, providing a supply of calories, vitamins and minerals for human nutrition. Roots present a carbohydrate content varying between 25 and 30%, which 98% is easily digested. Sucrose is the most abundant sugar in raw roots, with a small amount of glucose and fructose. They are also excellent sources of carotenoids, potassium, iron and calcium and phenolic compounds. Sweet potato roots vary in shape, size and color, depending on the cultivar and environment conditions. This crop is amongst the 15 largest agricultural productions and can be used as raw material for several industrialized products, considering its composition and agricultural potential. Its shelf life is no longer than a few weeks and therefore it is difficult to stockpile in farms. Industrial processes is required to reduce its moisture content and osmotic dehydration is a technique that can be used for concentrating the solids by immersing roots in the solution of sugar and/or salt increasing osmotic pressure. However, a complementary process is required such as drying or freeze-drying to obtain a product with a lower water activity. High temperature short time (HTST) drying is also highly appropriate for processing of high starch content foods such as tubers. This method promotes the formation of a porous structure and consequently crispy food, thus making it possible to compete with high quality and makes it possible to industrialize differentiated products, which can be consumed directly or used as part of formulas, such as instant soups. This chapter is divided into: (i) description of physical-chemical and morphological characteristics, botanical aspects, production and consumer market information, (ii) conservation methods applied for maintaining nutritional and organoleptic properties of this biological product for longer periods, and (iii) sweet potato starch as a food ingredient. MenosSweet potato (Ipomoea batatas L.) shows great socio-economic importance, providing a supply of calories, vitamins and minerals for human nutrition. Roots present a carbohydrate content varying between 25 and 30%, which 98% is easily digested. Sucrose is the most abundant sugar in raw roots, with a small amount of glucose and fructose. They are also excellent sources of carotenoids, potassium, iron and calcium and phenolic compounds. Sweet potato roots vary in shape, size and color, depending on the cultivar and environment conditions. This crop is amongst the 15 largest agricultural productions and can be used as raw material for several industrialized products, considering its composition and agricultural potential. Its shelf life is no longer than a few weeks and therefore it is difficult to stockpile in farms. Industrial processes is required to reduce its moisture content and osmotic dehydration is a technique that can be used for concentrating the solids by immersing roots in the solution of sugar and/or salt increasing osmotic pressure. However, a complementary process is required such as drying or freeze-drying to obtain a product with a lower water activity. High temperature short time (HTST) drying is also highly appropriate for processing of high starch content foods such as tubers. This method promotes the formation of a porous structure and consequently crispy food, thus making it possible to compete with high quality and makes it possible to industrialize differ... Mostrar Tudo |
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Palavras-Chave: |
Tecnologia pós-colheita. |
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Thesagro: |
Batata Doce. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/53275/1/2011-077.pdf
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Marc: |
LEADER 02545naa a2200181 a 4500
001 1914035
005 2012-03-15
008 2011 bl uuuu u00u1 u #d
100 1 $aANTONIO, G. C.
245 $aSweet potato$bproduction, morphological and physicochemical characteristics, and technological process.
260 $c2011
520 $aSweet potato (Ipomoea batatas L.) shows great socio-economic importance, providing a supply of calories, vitamins and minerals for human nutrition. Roots present a carbohydrate content varying between 25 and 30%, which 98% is easily digested. Sucrose is the most abundant sugar in raw roots, with a small amount of glucose and fructose. They are also excellent sources of carotenoids, potassium, iron and calcium and phenolic compounds. Sweet potato roots vary in shape, size and color, depending on the cultivar and environment conditions. This crop is amongst the 15 largest agricultural productions and can be used as raw material for several industrialized products, considering its composition and agricultural potential. Its shelf life is no longer than a few weeks and therefore it is difficult to stockpile in farms. Industrial processes is required to reduce its moisture content and osmotic dehydration is a technique that can be used for concentrating the solids by immersing roots in the solution of sugar and/or salt increasing osmotic pressure. However, a complementary process is required such as drying or freeze-drying to obtain a product with a lower water activity. High temperature short time (HTST) drying is also highly appropriate for processing of high starch content foods such as tubers. This method promotes the formation of a porous structure and consequently crispy food, thus making it possible to compete with high quality and makes it possible to industrialize differentiated products, which can be consumed directly or used as part of formulas, such as instant soups. This chapter is divided into: (i) description of physical-chemical and morphological characteristics, botanical aspects, production and consumer market information, (ii) conservation methods applied for maintaining nutritional and organoleptic properties of this biological product for longer periods, and (iii) sweet potato starch as a food ingredient.
650 $aBatata Doce
653 $aTecnologia pós-colheita
700 1 $aTAKEITI, C. Y.
700 1 $aOLIVEIRA, R. A. de
700 1 $aPARK, K. J.
773 $tFruit, Vegetable and Cereal Science and Biotechnology, Kagawa$gv. 5, p. 1-18, 2011. Special issue 2.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 3.197 | |
| 66. |  | SEGOVIA, J. F. O.; ORELLANA, J. B. P. Sucuúba, usos medicinais, ocorrência e conservação a campo no Amapá. In: REUNIÃO ANUAL DO INSTITUTO BIOLÓGICO, 16.; CONGRESSO DE INICIAÇÃO CIENTÍFICA EM CIÊNCIAS AGRÁRIAS, BIOLÓGICAS E AMBIENTAIS, 1., 2003, São Paulo. [Anais.] São Paulo: Instituto Biológico, 2003. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Amapá. |
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| 69. | | ALCÂNTARA, S. de; MELO, L. A. S.; PÉREZ, D. V.; MENEGUELLI, N. do A.; FEITOSA, F. P.; JORGE, G. da S. A.; RONA, G. B. Uso del biosólido para fines agrícolas em ultisol cultivado con plátano (musa spp). In: SIMPOSIO INTERNACIONAL DE MEDIO AMBIENTE, 3., 7-10 jul. 2008, La Habana. [Resumos.] Habana : Centro de Investigaciones del Ozonio, 2008. 1 p.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Solos. |
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| 71. | | HOPKINS, M. J. G.; MARTINS-DA-SILVA, R. C. V. O uso de imagens digitais em herbários. In: CONGRESSO NACIONAL DE BOTÂNICA, 54.; REUNIÃO AMAZÔNICA DE BOTÂNICA, 3., 2003, Belém, PA. Botânica: desafios da botânica brasileira no novo milênio: inventário, sistematização, conservação e uso da diversidade vegetal: resumos. Belém, PA: Sociedade Botânica do Brasil: UFRA: Museu Paraense Emílio Goeldi: Embrapa Amazônia Oriental, 2003.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 72. | | FIDALGO, E. C. C.; CARVALHO JUNIOR, W. de; PEDREIRA, B. da C. C. G.; CHAGAS, C. da S. Adequação de uso da terra e detecção de conflitos na bacia hidrográfica do Rio Guapi-Macacu, RJ. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 32., 2009, Fortaleza. O solo e a produção de bioenergia: perspectivas e desafios. [Viçosa, MG]: SBCS; Fortaleza: UFC, 2009. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Solos. |
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| 73. | | VASCONCELOS, M. A. M.; PEDROSO, A. J. S.; BIRANI, S. M.; RESQUE, A. G. L.; LIMA, C. A. T.; KATO, O. R. Ferramentas metodológicas para transição agroecológica em unidades familiares do Pólo Rio Capim do programa PROAMBIENTE no Nordeste do Estado do Pará. Cadernos de Agroecologia, v. 10, n. 3, out. 2015. Edição dos Resumos do IX Congresso Brasileiro de Agroecologia e IV Seminário Estadual de Agroecologia, Belém, PA, set./out. 2015.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 76. | | XAUD, M. R.; XAUD, H. A. M.; ALVES, A. B.; SCHWENGBER, D. R.; MUNIZ, E. N.; OLIVEIRA JÚNIOR, J. O. L.; SMIDERLE, O. J.; COSTA, P. da; BRAGA, R. M.; LOPES, C. V.; NUNES, F.; NASCIMENTO, E.; DIAS, M. R.; SILVA, F. M. da. ALTERNATIVAS ao uso do fogo na agricultura de Roraima. Boa Vista: Embrapa Roraima, 2003. 22 p. (Boa Vista: Embrapa Roraima, Documentos, 9).| Biblioteca(s): Embrapa Roraima. |
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| 79. | | SILVA, A. B. da; SOUSA, A. R. de; ACCIOLY, L. J. de O.; SILVEIRA, H. L. F. da; SANTOS, M. C. dos; LOPES, G. M. B. L. Aptidão agrícola das terras do município de Nazaré da Mata (PE). In: CONGRESSO BRASILEIRO DE CIÊNCIAS DO SOLO, 34., 2013. Florianópolis. Anais... Viçosa, MG: Sociedade Brasileira de Ciência do Solo, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Solos. |
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| Registros recuperados : 3.197 | |
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