Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to e...

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Bibliographic Details
Main Authors: AMANDA C. NOGUEIRA, GEORGIA A.R. SEHN, ANA PAULA REBELLATO, JANCLEI P. COUTINHO, HELENA T. GODOY, YOON K. CHANG, CAROLINE J. STEEL, MARIA TERESA P.S. CLERICI
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2018-02-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
baking
carotenoids
tubers
healthiness
agribusiness
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018005002106&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018005002106&lng=en&tlng=en

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