Sweet Potato (Ipomoea batatas L): a Versatile Raw Material for the Food Industry
Braz. arch. biol. technol
; 64: e21200568, 2021. tab
Artigo
em Inglês
| LILACS
| ID: biblio-1278450
Biblioteca responsável:
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.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Contexto em Saúde:
Doenças Negligenciadas
Problema de saúde:
Tuberculose
Base de dados:
LILACS
Assunto principal:
Amido
/
Ipomoea batatas
/
Tubérculos
/
Farinha
Idioma:
Inglês
Revista:
Braz. arch. biol. technol
Assunto da revista:
Biologia
Ano de publicação:
2021
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
State University of Ponta Grossa/BR