Sweet Potato (Ipomoea batatas L): a Versatile Raw Material for the Food Industry
Braz. arch. biol. technol
;
64: e21200568, 2021. tab
Article
in English
| LILACS
| ID: biblio-1278450
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.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Starch
/
Ipomoea batatas
/
Plant Tubers
/
Flour
Language:
English
Journal:
Braz. arch. biol. technol
Journal subject:
Biology
Year:
2021
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
State University of Ponta Grossa/BR
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