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

Santos Thaís Paes Rodrigues dos; Fernandes Daiana de Souza; Borges Cristine Vanz.; Leonel Magali; Lima Giuseppina Pace Pereira

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

机译：橙皮甘薯片：对类胡萝卜素含量和抗性淀粉和感官验收的处理效果

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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.

机译：橙皮甘薯的芯片具有良好的可接受性。干燥过程显示Carotenoids总含量的保留。干燥或煎炸过程的芯片显示出高抗性淀粉含量。

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《Brazilian Archives of Biology and Technology》 |2021年第a期|共8页
作者
Santos Thaís Paes Rodrigues dos; Fernandes Daiana de Souza; Borges Cristine Vanz.; Leonel Magali; Lima Giuseppina Pace Pereira;
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中图分类分子生物学;
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1. Minerals, vitamin C, and effect of thermal processing on carotenoids composition in nine varieties orange-fleshed sweet potato (Ipomoea batatas L.) [J] . Alam Mohammad Khairul, Sams Samia, Rana Ziaul Hasan, Journal of Food Composition and Analysis . 2020,第1期

机译：矿物质，维生素C，热处理对九种品种橙皮甘薯（Ipomoea Batatas L.）的类胡萝卜素组成的影响
2. Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil [J] . Carlos M. Donado-Pestana, Jocelem Mastrodi Salgado, Alessandro de Oliveira Rios, Plant Foods for Human Nutrition . 2012,第3期

机译：巴西种植的橙皮甘薯（Ipomoea batatas Lam。）热加工过程中类胡萝卜素的稳定性，总酚类和体外抗氧化能力
3. Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil [J] . Donado-Pestana Carlos M., Salgado Jocelem Mastrodi, Rios Alessandro de Oliveira, Plant Foods for Human Nutrition . 2012,第3期

机译：巴西种植的橙皮甘薯（Ipomoea batatas Lam。）的热加工过程中类胡萝卜素的稳定性，总酚类和体外抗氧化能力
4. Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup(ipomoea batatas L) [C] . T Setiawati, S Sudewi, A Mahmudatussaadah Annual Applied Science and Engineering Conference . 2019

机译：红薯类型对甘薯汤（Ipomoea Batatas L）纯纯度纯度的影响
5. Color, carotenoid content and sensory perceptions in potato germplasm from the Colorado Potato Breeding and Selection Program [D] . Larson, Katie Mae 2014

机译：科罗拉多马铃薯育种和选择计划中马铃薯种质的颜色，类胡萝卜素含量和感官知觉
6. Retention of carotenoids in orange-fleshed sweet potato during processing [O] . B. Vimala, Bala Nambisan, Binu Hariprakash 2011

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7. Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance [O] . Thaís Paes Rodrigues dos Santos, Daiana de Souza Fernandes, Cristine Vanz. Borges, 2021

机译：橙皮甘薯片：加工效果对类胡萝卜素含量和抗性淀粉和感官验收

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

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