PHYSICOCHEMICAL CHARACTERISTICS OF TUBERS FROM ORGANIC SWEET POTATO ROOTS
2015
KAMILA DE OLIVEIRA DO NASCIMENTO | DHIEGO SANTOS LOPES | CRISTINA YOSHIE TAKEITI | JOSÉ LUCENA BARBOSA JR | MARIA IVONE MARTINS JACINTHO BARBOSA
This work aimed to determine instead at determining chemical composition, nutritional aspects and morphological characteristic of tubers from sweet potato roots (Ipomoea batatas L.) of cultivars Rosinha de Verdan, Capivara and orange-fleshed produced under the organic system. The chemical composition of flours from sweet potato (SP) roots was different among cultivars. The starch content for SP cultivar ranged from 26-33 % (d. b.), and the orange-fleshed roots presented 3182 μg of β-carotene/100 g. The flour yield ob-tained for SPF processing was higher in Rosinha de Verdan (25.40%), and the starch content of roots ranged from 12.48-27.63 % (d.b.). The processing condition modified the starch granular characteristics of the flours and reduced 31% the carotene content and vitamin A value of the orange-fleshed flour. The orange-fleshed flour presented higher levels of carbohydrate, starch and total energy value (TEV) than others white fleshed flour. The consumption of serving size of orange-fleshed roots and flour provided higher provitamin A require-ments for children.
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