Retention of β-carotene in biofortified sweet potato chips after processing

Autores

  • Luí­s Marangoni Júnior Universidade de Campinas / Instituto de Tecnologia de Alimentos
  • Danielle Ito Instituto de Tecnologia de Alimentos
  • Sophia Moyses Lamonica Ribeiro Universidade de Campinas / Instituto de Tecnologia de Alimentos
  • Marta Gomes da Silva Instituto de Tecnologia de Alimentos
  • José Maurí­cio de Aguirre Instituto de Tecnologia de Alimentos
  • Rosa Maria Vercelino Alves Instituto de Tecnologia de Alimentos

DOI:

https://doi.org/10.4025/actascitechnol.v42i1.43103

Palavras-chave:

Carotenoids, Peroxidase activity, Pro-vitamin A, Retinol activity equivalents, Snack food

Resumo

Consumption of biofortified foods such as sweet potatoes with high content of β-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 β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-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 β-carotene high retention.

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Publicado

2019-10-03

Como Citar

Marangoni Júnior, L., Ito, D., Ribeiro, S. M. L., Silva, M. G. da, Aguirre, J. M. de, & Alves, R. M. V. (2019). Retention of β-carotene in biofortified sweet potato chips after processing . Acta Scientiarum. Technology, 42(1), e43103. https://doi.org/10.4025/actascitechnol.v42i1.43103

Edição

Seção

Ciência, Tecnologia de Alimentos e Engenharia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus