Retention of β-carotene in biofortified sweet potato chips after processing
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| Format: | Artículo científico |
| Sprache: | en |
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Universidade Estadual de Maringá
2020
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| _version_ | 1876430006504128512 |
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| author | Luís Marangoni Júnior |
| author_facet | Luís Marangoni Júnior |
| contents | Retention of β-carotene in biofortified sweet potato chips after processing Luís Marangoni Júnior Danielle Ito Sophia Moyses Lamonica Ribeiro Marta Gomes da Silva José Maurício de Aguirre Rosa Maria Vercelino Alves Ingeniería pro vitamin A snack food Carotenoids peroxidase activity Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention. 2020 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303265671012 https://www.redalyc.org/journal/3032/303265671012/ https://www.redalyc.org/journal/3032/303265671012/html/ https://www.redalyc.org/journal/3032/303265671012/303265671012.epub https://www.redalyc.org/journal/3032/303265671012/movil https://doi.org/10.4025/actascitechnol.v42i1.43103 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.42 |
| format | Artículo científico |
| id | redalyc_303265671012 |
| institution | Redalyc |
| language | en |
| publishDate | 2020 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Retention of β-carotene in biofortified sweet potato chips after processing Luís Marangoni Júnior Ingeniería pro vitamin A snack food Carotenoids peroxidase activity Retention of β-carotene in biofortified sweet potato chips after processing Luís Marangoni Júnior Danielle Ito Sophia Moyses Lamonica Ribeiro Marta Gomes da Silva José Maurício de Aguirre Rosa Maria Vercelino Alves Ingeniería pro vitamin A snack food Carotenoids peroxidase activity Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention. 2020 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303265671012 https://www.redalyc.org/journal/3032/303265671012/ https://www.redalyc.org/journal/3032/303265671012/html/ https://www.redalyc.org/journal/3032/303265671012/303265671012.epub https://www.redalyc.org/journal/3032/303265671012/movil https://doi.org/10.4025/actascitechnol.v42i1.43103 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.42 |
| title | Retention of β-carotene in biofortified sweet potato chips after processing |
| topic | Ingeniería pro vitamin A snack food Carotenoids peroxidase activity |
| url | https://www.redalyc.org/articulo.oa?id=303265671012 https://www.redalyc.org/journal/3032/303265671012/ https://www.redalyc.org/journal/3032/303265671012/html/ https://www.redalyc.org/journal/3032/303265671012/303265671012.epub https://www.redalyc.org/journal/3032/303265671012/movil https://doi.org/10.4025/actascitechnol.v42i1.43103 |