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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| Formato: | Artículo |
| Lenguaje: | Portugués |
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2022
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| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12124 |
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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 |
| work_keys_str_mv |
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