Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos

Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos

A comparative study of sweet potatoe varieties was conducted to estimate their utilization in food industry. Eighteen varieties were utilized in this study including varieties with pupl of different color (cream, orange and purple). The orange varieties were the most important to the food industries...

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Main Authors: Cereda, M.P, Conceiçao, F.A.D, Cagliari, A.M, Heezen, A.M, Fioretto, R.A.
Format: Artículo
Language:Portugués
Published: Instituto Interamericano de Cooperación para la Agricultura (IICA) 2022
Subjects:
VARIEDADES
IPOMOEA BATATAS
INDUSTRIA ALIMENTARIA
PROPIEDADES FISICOQUIMICAS
VISCOSIDAD
BRASIL
VARIETIES
FOOD INDUSTRY
CHEMICOPHYSICAL PROPERTIES
VISCOSITY
BRAZIL
Sede Central
Online Access:https://repositorio.catie.ac.cr/handle/11554/12124
id RepoCATIE12124
record_format dspace
spelling RepoCATIE121242022-11-16T15:40:16Z Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos Comparative study of sweet potatoe (Ipomoea batatas) varieties to estimate their utilization in food industry Estudo comparativo de variedes de batata (Ipomoea batatas), visando aproveitamento em industrias de alimentos. Cereda, M.P Conceiçao, F.A.D Cagliari, A.M Heezen, A.M Fioretto, R.A. VARIEDADES IPOMOEA BATATAS INDUSTRIA ALIMENTARIA PROPIEDADES FISICOQUIMICAS VISCOSIDAD BRASIL VARIETIES IPOMOEA BATATAS FOOD INDUSTRY CHEMICOPHYSICAL PROPERTIES VISCOSITY BRAZIL Sede Central A comparative study of sweet potatoe varieties was conducted to estimate their utilization in food industry. Eighteen varieties were utilized in this study including varieties with pupl of different color (cream, orange and purple). The orange varieties were the most important to the food industries. After harvesting, the material was analyzed for color of the pulp, dry weight, starch, α and β amylases, enzhnatic browning, Brix of the crude and boiled broth, pH of the crude broth, viscosity of the boiled paste and general aspects. ft is concluded that some varieties have better chance for processing than others in the food industry. Se realizó un estudio comparativo de las variedades de batata para estimar su utilización en la industria alimentaria. En este estudio se utilizaron dieciocho variedades, entre las que se encontraban variedades con pupl de diferente color (crema, naranja y púrpura). Las variedades naranjas fueron las más importantes para las industrias alimentarias. Tras la recolección, se analizó el color de la pulpa, el peso seco, el almidón, las α y β amilasas, el pardeamiento enzimático, los grados Brix del caldo crudo y del caldo hervido, el pH del caldo crudo, la viscosidad de la pasta hervida y aspectos generales. Se concluye que algunas variedades tienen más posibilidades de ser procesadas que otras en la industria alimentaria. 2022-11-14T20:28:20Z 2022-11-14T20:28:20Z 1982-10 Artículo https://repositorio.catie.ac.cr/handle/11554/12124 openAccess pt Turrialba; Vol. 32, no. 4 6 páginas application/pdf Instituto Interamericano de Cooperación para la Agricultura (IICA)
institution Centro Agronómico Tropical de Investigación y Enseñanza
collection Repositorio CATIE
language Portugués
topic VARIEDADES
IPOMOEA BATATAS
INDUSTRIA ALIMENTARIA
PROPIEDADES FISICOQUIMICAS
VISCOSIDAD
BRASIL
VARIETIES
IPOMOEA BATATAS
FOOD INDUSTRY
CHEMICOPHYSICAL PROPERTIES
VISCOSITY
BRAZIL
Sede Central
spellingShingle VARIEDADES
IPOMOEA BATATAS
INDUSTRIA ALIMENTARIA
PROPIEDADES FISICOQUIMICAS
VISCOSIDAD
BRASIL
VARIETIES
IPOMOEA BATATAS
FOOD INDUSTRY
CHEMICOPHYSICAL PROPERTIES
VISCOSITY
BRAZIL
Sede Central
Cereda, M.P
Conceiçao, F.A.D
Cagliari, A.M
Heezen, A.M
Fioretto, R.A.
Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos
description A comparative study of sweet potatoe varieties was conducted to estimate their utilization in food industry. Eighteen varieties were utilized in this study including varieties with pupl of different color (cream, orange and purple). The orange varieties were the most important to the food industries. After harvesting, the material was analyzed for color of the pulp, dry weight, starch, α and β amylases, enzhnatic browning, Brix of the crude and boiled broth, pH of the crude broth, viscosity of the boiled paste and general aspects. ft is concluded that some varieties have better chance for processing than others in the food industry.
format Artículo
author Cereda, M.P
Conceiçao, F.A.D
Cagliari, A.M
Heezen, A.M
Fioretto, R.A.
author_facet Cereda, M.P
Conceiçao, F.A.D
Cagliari, A.M
Heezen, A.M
Fioretto, R.A.
author_sort Cereda, M.P
title Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos
title_short Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos
title_full Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos
title_fullStr Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos
title_full_unstemmed Estudio comparativo de variedades del camote (Ipomoea batatas) para determinar su empleo en la industria de alimentos
title_sort estudio comparativo de variedades del camote (ipomoea batatas) para determinar su empleo en la industria de alimentos
publisher Instituto Interamericano de Cooperación para la Agricultura (IICA)
publishDate 2022
url https://repositorio.catie.ac.cr/handle/11554/12124
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