Sweet Potato (Ipomoea batatas L): a Versatile Raw Material for the Food Industry
Braz. arch. biol. technol
; 64: e21200568, 2021. tab
Article
en En
| LILACS
| ID: biblio-1278450
Biblioteca responsable:
BR1.1
ABSTRACT
Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
LILACS
Asunto principal:
Almidón
/
Ipomoea batatas
/
Tubérculos de la Planta
/
Harina
Idioma:
En
Revista:
Braz. arch. biol. technol
Asunto de la revista:
BIOLOGIA
Año:
2021
Tipo del documento:
Article
País de afiliación:
Brasil