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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 : 143 | |
| 7. |  | ALCÂNTARA, M. DE; TAKEITI, C. Y.; CARVALHO, C. W. P. de; FREITAS, D. de G. C. Comportamento reológico de farinhas extrudadas de arroz vermelho integral. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. Anais do VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de...| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 9. | | NASCIMENTO, E. M. G. C.; CARVALHO, C. W. P.; TAKEITI, C. Y.; ASCHERI, J. L. R. Desenvolvimento de produtos extrudados à base de milho adicionados de torta semidesengordurada de gergelim. In: SIMPÓSIO SOBRE INOVAÇÃO E CRIATIVIDADE CIENTÍFICA NA EMBRAPA, 2., 2010, Brasília, DF. Posteres. Brasília, DF: Embrapa, 2010.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | FARIAS, M. G.; CARVALHO, C. W. P. de; TAKEITI, C. Y.; ASCHERI, J. L. R. O efeito da permeabilidade ao vapor de água, atividade de água, molhabilidade e solubilidade em água em filmes de amido e polpa de acerola. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 6., 2012, Fortaleza. Anais... São Carlos: Embrapa Instrumentação; Fortaleza: Embrapa Agroindústria Tropical, 2012. p. 135-137.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | ALCÂNTARA, M. DE; TAKEITI, C. Y.; FREITAS, S. C. de; FREITAS, D. de G. C. Qualidade nutricional de sopas em pó elaboradas a partir de farinha extrudada de arroz vermelho integral. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. Anais do VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de...| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | STEPHAN, M. P.; AZEVEDO, T. L.; SANTOS, A. A.; CARVALHO, C. W. P.; TAKEITI, C. Y. Purificação parcial de proteínas de torta de gergelim para análise por eletroforese (SDS-PAGE). In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 22., 2010, Salvador. Potencialidades, desafios e inovações. [S.l.]: SBCTA, 2010. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 143 | |
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