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dc.contributor.authorMarangoni Júnior, Luís; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-11-04T18:55:38Z-
dc.date.availablePT_Br
dc.date.available2021-11-04T18:55:38Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationActa Scientiarum. Technology, v. 42, e43103, 2020. DOI: 10.4025/actascitechnol.v42i1.43103.pt_BR
dc.identifier.issn1807-8664-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/193-
dc.description.abstractConsumption 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.pt_BR
dc.description.sponsorshipCAPESpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectPeroxidase activitypt_BR
dc.subjectCarotenoidspt_BR
dc.subjectPro-vitamin Apt_BR
dc.subjectRetinol activity equivalentspt_BR
dc.subjectSnack foodpt_BR
dc.titleRetention of β-carotene in biofortified sweet potato chips after processingpt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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