Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance

Santos, Thaís Paes Rodrigues dos; Fernandes, Daiana de Souza; Borges, Cristine Vanz; Leonel, Magali; Lima, Giuseppina Pace Pereira

Santos, Thaís Paes Rodrigues dos; Fernandes, Daiana de Souza; Borges, Cristine Vanz; Leonel, Magali; Lima, Giuseppina Pace Pereira.

Santos, Thaís Paes Rodrigues dos; São Paulo State University. College of Agronomic Science. Center for Tropical Roots and Starches. Botucatu. BR
Fernandes, Daiana de Souza; Goias Federal University. Samambaia. BR
Borges, Cristine Vanz; FAMAM. Maria Milza College. Governador Mangabeira. BR
Leonel, Magali; São Paulo State University. College of Agronomic Science. Center for Tropical Roots and Starches. Botucatu. BR
Lima, Giuseppina Pace Pereira; São Paulo State University. Department of Biochemistry. Botucatu. BR

Braz. arch. biol. technol ; 64: e21200512, 2021. tab, graf

Article in English | LILACS | ID: biblio-1153288

ABSTRACT

ABSTRACT

HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.

Subject(s)

Humans; Starch/analysis; Solanum tuberosum; Carotenoids/analysis; Ipomoea batatas; Taste/physiology; Consumer Behavior; Food Handling

Beauregard; Clone 1365; Color; Fries; Roasted

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Full text: Available Index: LILACS (Americas) Main subject: Starch / Solanum tuberosum / Carotenoids / Ipomoea batatas Limits: Humans Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2021 Type: Article Affiliation country: Brazil Institution/Affiliation country: FAMAM/BR / Goias Federal University/BR / São Paulo State University/BR

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