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

Detalhes bibliográficos
Autor(a) principal: Santos,Thaís Paes Rodrigues dos
Data de Publicação: 2021
Outros Autores: Fernandes,Daiana de Souza, Borges,Cristine Vanz., Leonel,Magali, Lima,Giuseppina Pace Pereira
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=S1516-89132021000100502
Resumo: 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.
id TECPAR-1_7da8062a7832276eaf830dea76c85859
oai_identifier_str oai:scielo:S1516-89132021000100502
network_acronym_str TECPAR-1
network_name_str Brazilian Archives of Biology and Technology
repository_id_str
spelling Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory AcceptanceBeauregardClone 1365colorroastedfriesHIGHLIGHTS 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.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=S1516-89132021000100502Brazilian Archives of Biology and Technology v.64 2021reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2021200512info:eu-repo/semantics/openAccessSantos,Thaís Paes Rodrigues dosFernandes,Daiana de SouzaBorges,Cristine Vanz.Leonel,MagaliLima,Giuseppina Pace Pereiraeng2021-03-24T00:00:00Zoai:scielo:S1516-89132021000100502Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2021-03-24T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
title Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
spellingShingle Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
Santos,Thaís Paes Rodrigues dos
Beauregard
Clone 1365
color
roasted
fries
title_short Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
title_full Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
title_fullStr Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
title_full_unstemmed Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
title_sort Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
author Santos,Thaís Paes Rodrigues dos
author_facet Santos,Thaís Paes Rodrigues dos
Fernandes,Daiana de Souza
Borges,Cristine Vanz.
Leonel,Magali
Lima,Giuseppina Pace Pereira
author_role author
author2 Fernandes,Daiana de Souza
Borges,Cristine Vanz.
Leonel,Magali
Lima,Giuseppina Pace Pereira
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos,Thaís Paes Rodrigues dos
Fernandes,Daiana de Souza
Borges,Cristine Vanz.
Leonel,Magali
Lima,Giuseppina Pace Pereira
dc.subject.por.fl_str_mv Beauregard
Clone 1365
color
roasted
fries
topic Beauregard
Clone 1365
color
roasted
fries
description 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.
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=S1516-89132021000100502
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100502
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4324-2021200512
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_ 1750318280851062784