Physicochemical composition and antioxidant activity of sweet potato flours from different cultivars produced in the Sub-middle São Francisco region
ABSTRACT: This research determined the nutritional composition, antioxidant activity and total phenolic compound content of sweet potato flour from different cultivars: Beauregard cv. sweet potato (BF) and the common sweet potato Brazlândia Rosada cv. (CF). Total lipids, proteins, moisture, carbohyd...
Main Authors: | Aline Nataly Soares Vital, Virgínia Cabral Benício, Yana Luise Falcão Lins, Kéllen Wanessa Coutinho Viana, Cristhiane Maria Bazílio de Omena Messias |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade Federal de Santa Maria
2022-06-01
|
Series: | Ciência Rural |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782023000300751&tlng=en |
Similar Items
-
Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels
by: Ziwen Zhang, et al.
Published: (2023-06-01) -
Evaluation of suitability of substituting wheat
flour with sweet potato and tiger nut flours in
bread making
by: Ezeocha Chinelo V., et al.
Published: (2016-01-01) -
FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]
by: Stefani Hartono1), et al.
Published: (2012-12-01) -
Physico-chemical and rheological characterisation of sweet potato flours and dough
by: Mohd Hanim, Abu Bakr
Published: (2014) -
Physical quality characters of cookies produced from composite blends of wheat and sweet potato flour
by: M.B.F. Jemziya, et al.
Published: (2017-06-01)