Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry
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...
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| Veröffentlicht in: | Brazilian Archives of Biology and Technology 2021-01, Vol.64, Article 21200568 |
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| container_title | Brazilian Archives of Biology and Technology |
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| creator | Bach, Daniele Bedin, Ana Claudia Lacerda, Luiz Gustavo Nogueira, Alessandro Demiate, Ivo Mottin |
| description | 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. |
| doi_str_mv | 10.1590/1678-4324-2021200568 |
| format | Article |
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| subjects | bioactive compounds Biology flour food ingredient Life Sciences & Biomedicine Life Sciences & Biomedicine - Other Topics Science & Technology starch tuber crop |
| title | Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry |
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