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Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato ( Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates

The objective of the study was to perform a nutritional analysis and antioxidant capacity of three varieties of sweet potatoes, Ipomoea batatas L., from Mexico, classified by color as: purple, yellow and white. In addition, sweet potato extrudates were produced and evaluated for their nutritional,...

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Principais autores: Rosa María García-Martínez, José Octavio Rodiles-López, Héctor Eduardo Martínez-Flores
Formato: Artigo
Idioma:Inglês
Publicado em: InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2024-11-01
coleção:Polish Journal of Food and Nutrition Sciences
Assuntos:
colored potatoes
extrusion
potato tuber
proximate analysis
texture parameters
Acesso em linha:https://journal.pan.olsztyn.pl/Nutritional-Value-and-Antioxidant-Capacity-of-Mexican-Varieties-of-Sweet-Potato-Ipomoea,195146,0,2.html
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