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|Title:||Determination Of Physico-chemical Composition, Nutritional Facts And Technological Quality Of Organic Orange And Purple-fleshed Sweet Potatoes And Its Flours|
|Abstract:||This work aimed to evaluate the chemical composition of organic orange and purplefleshed sweet potatoes (OFSP and PFSP, respectively) and its flours and to determinate the technological quality and the nutritional facts of these organic flours. Fresh samples and flours presented proximal composition and starch, crude fiber, acidity contents and pH values in agreement with previous studies. The starch contents ranged from 65.41 to 103.7% for fresh OFSP and PFSP, respectively. OFSP and PFSP flours presented 90.13 and 88.15% of total carbohydrates, respectively. Both flours presented fiber contents of 2.57%. The OFSP flour presented 191 kcal, and its vitamin A content represents 85.3% of daily values. It was also found that the organic flours presented interesting technological properties, allowing to be used as raw materials in the preparation of food products. © All Rights Reserved.|
|Editor:||Universiti Putra Malaysia|
|Citation:||International Food Research Journal. Universiti Putra Malaysia, v. 23, n. 5, p. 2071 - 2078, 2016.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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