Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry

被引：14

作者：

Bach, Daniele ^{[1
]}

Bedin, Ana Claudia ^{[1
]}

Lacerda, Luiz Gustavo ^{[1
]}

Nogueira, Alessandro ^{[1
]}

Demiate, Ivo Mottin ^{[1
]}

机构：

[1] Univ Estadual Ponta Grossa, Grad Program Food Sci & Technol, Ponta Grossa, Parana, Brazil

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2021年 / 64卷

关键词：

starch; tuber crop; flour; food ingredient; bioactive compounds; HIGH HYDROSTATIC-PRESSURE; PHYSICOCHEMICAL PROPERTIES; STRUCTURAL-PROPERTIES; FUNCTIONAL FOOD; BETA-CAROTENE; STARCH; QUALITY; PROTEIN; ORANGE; POWDER;

D O I：

10.1590/1678-4324-2021200568

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and beta-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.

引用

页数：14

共 83 条

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