Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000101101 |
Resumo: | 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. |
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Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industrystarchtuber cropflourfood ingredientbioactive compoundsAbstract 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.Instituto de Tecnologia do Paraná - Tecpar2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000101101Brazilian Archives of Biology and Technology v.64 2021reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2021200568info:eu-repo/semantics/openAccessBach,DanieleBedin,Ana CláudiaLacerda,Luiz GustavoNogueira,AlessandroDemiate,Ivo Mottineng2021-06-07T00:00:00Zoai:scielo:S1516-89132021000101101Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2021-06-07T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
title |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
spellingShingle |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry Bach,Daniele starch tuber crop flour food ingredient bioactive compounds |
title_short |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
title_full |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
title_fullStr |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
title_full_unstemmed |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
title_sort |
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
author |
Bach,Daniele |
author_facet |
Bach,Daniele Bedin,Ana Cláudia Lacerda,Luiz Gustavo Nogueira,Alessandro Demiate,Ivo Mottin |
author_role |
author |
author2 |
Bedin,Ana Cláudia Lacerda,Luiz Gustavo Nogueira,Alessandro Demiate,Ivo Mottin |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Bach,Daniele Bedin,Ana Cláudia Lacerda,Luiz Gustavo Nogueira,Alessandro Demiate,Ivo Mottin |
dc.subject.por.fl_str_mv |
starch tuber crop flour food ingredient bioactive compounds |
topic |
starch tuber crop flour food ingredient bioactive compounds |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000101101 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000101101 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4324-2021200568 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.64 2021 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318280950677504 |