Retention of [beta]-carotene in biofortified sweet potato chips after processing
Consumption of biofortified foods such as sweet potatoes with high content of [beta]-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study w...
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| Veröffentlicht in: | Acta scientiarum. Technology 2020-01, Vol.42, p.1 |
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| container_title | Acta scientiarum. Technology |
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| creator | Junior, Luis Marangoni Ito, Danielle Ribeiro, Sophia Moyses Lamonica da Silva, Marta Gomes de Aguirre, Jose Mauricio Alves, Rosa Maria Vercelino |
| description | Consumption of biofortified foods such as sweet potatoes with high content of [beta]-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in [beta]-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65[degrees]C. The raw material, the chips blanched in steam and in boiling water had a content of [beta]-carotene of 501.86 [+ or -] 53.65, 490.23 [+ or -] 30.00 and 473.91 [+ or -] 11.43 [micro]g [g.sup.-1] (d.b.) respectively. The retention of [beta]-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in [beta]-carotene high retention. Keywords: carotenoids; peroxidase activity; pro-vitamin A; retinol activity equivalents; snack food. |
| doi_str_mv | 10.4025/actascitechnol.v42i1.43103 |
| format | Article |
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The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in [beta]-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65[degrees]C. The raw material, the chips blanched in steam and in boiling water had a content of [beta]-carotene of 501.86 [+ or -] 53.65, 490.23 [+ or -] 30.00 and 473.91 [+ or -] 11.43 [micro]g [g.sup.-1] (d.b.) respectively. The retention of [beta]-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in [beta]-carotene high retention. Keywords: carotenoids; peroxidase activity; pro-vitamin A; retinol activity equivalents; snack food.</description><identifier>ISSN: 1806-2563</identifier><identifier>DOI: 10.4025/actascitechnol.v42i1.43103</identifier><language>spa</language><publisher>Universidade Estadual de Maringa</publisher><subject>Additives ; Backup software ; Beta carotene ; Carotenoids ; Peroxidase ; Potato chips ; Raw materials ; Retinoids ; Snack foods ; Vitamin A ; Water</subject><ispartof>Acta scientiarum. 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Technology</title><description>Consumption of biofortified foods such as sweet potatoes with high content of [beta]-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in [beta]-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65[degrees]C. The raw material, the chips blanched in steam and in boiling water had a content of [beta]-carotene of 501.86 [+ or -] 53.65, 490.23 [+ or -] 30.00 and 473.91 [+ or -] 11.43 [micro]g [g.sup.-1] (d.b.) respectively. The retention of [beta]-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in [beta]-carotene high retention. Keywords: carotenoids; peroxidase activity; pro-vitamin A; retinol activity equivalents; snack food.</description><subject>Additives</subject><subject>Backup software</subject><subject>Beta carotene</subject><subject>Carotenoids</subject><subject>Peroxidase</subject><subject>Potato chips</subject><subject>Raw materials</subject><subject>Retinoids</subject><subject>Snack foods</subject><subject>Vitamin A</subject><subject>Water</subject><issn>1806-2563</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNptjE1LAzEYhHNQsFb_Q9Dzrvne7LEUPwoFRXoTKdnsm-0r26Rsgv59F_TgQeYww8PMEHLDWa2Y0HfOF5c9FvCHmMb6UwnktZKcyTOy4JaZSmgjL8hlzh-MGdFysSAvr1AgFkyRpkDfOijuvfJuSjMFipF2mEKaCgaEnuYvgEJPqbiSqD_gKVMXCkz0NCUPOWMcrsh5cGOG619fkt3D_W79VG2fHzfr1bYaTCMrxVTXMtFaZXXTWxDB9E5wGzg3TaON4b7xnVCgZ2C8arm20raOBWi0mPOS3P7cDm6EPcaQyuT8EbPfrwwz3Eoh5Nyq_2nN6uGIPkUIOPM_g28PumKA</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>Junior, Luis Marangoni</creator><creator>Ito, Danielle</creator><creator>Ribeiro, Sophia Moyses Lamonica</creator><creator>da Silva, Marta Gomes</creator><creator>de Aguirre, Jose Mauricio</creator><creator>Alves, Rosa Maria Vercelino</creator><general>Universidade Estadual de Maringa</general><scope>INF</scope></search><sort><creationdate>20200101</creationdate><title>Retention of [beta]-carotene in biofortified sweet potato chips after processing</title><author>Junior, Luis Marangoni ; Ito, Danielle ; Ribeiro, Sophia Moyses Lamonica ; da Silva, Marta Gomes ; de Aguirre, Jose Mauricio ; Alves, Rosa Maria Vercelino</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g673-404b902984857d8e2f6da218f116775661c7cb24e51166c49158389a0fe752583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>spa</language><creationdate>2020</creationdate><topic>Additives</topic><topic>Backup software</topic><topic>Beta carotene</topic><topic>Carotenoids</topic><topic>Peroxidase</topic><topic>Potato chips</topic><topic>Raw materials</topic><topic>Retinoids</topic><topic>Snack foods</topic><topic>Vitamin A</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Junior, Luis Marangoni</creatorcontrib><creatorcontrib>Ito, Danielle</creatorcontrib><creatorcontrib>Ribeiro, Sophia Moyses Lamonica</creatorcontrib><creatorcontrib>da Silva, Marta Gomes</creatorcontrib><creatorcontrib>de Aguirre, Jose Mauricio</creatorcontrib><creatorcontrib>Alves, Rosa Maria Vercelino</creatorcontrib><collection>Gale OneFile: Informe Academico</collection><jtitle>Acta scientiarum. 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The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in [beta]-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65[degrees]C. The raw material, the chips blanched in steam and in boiling water had a content of [beta]-carotene of 501.86 [+ or -] 53.65, 490.23 [+ or -] 30.00 and 473.91 [+ or -] 11.43 [micro]g [g.sup.-1] (d.b.) respectively. The retention of [beta]-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in [beta]-carotene high retention. Keywords: carotenoids; peroxidase activity; pro-vitamin A; retinol activity equivalents; snack food.</abstract><pub>Universidade Estadual de Maringa</pub><doi>10.4025/actascitechnol.v42i1.43103</doi></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Additives Backup software Beta carotene Carotenoids Peroxidase Potato chips Raw materials Retinoids Snack foods Vitamin A Water |
| title | Retention of [beta]-carotene in biofortified sweet potato chips after processing |
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