date:Oct 15, 2019
iffusion of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product.
Food technologists at Universidade de Campinas have evaluated the thermal blanching methods (steam and boiling water) effect on -carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65C. The raw material, the chips blanched in steam and in boiling water had a content of -carotene of 501.86 53.65, 490.23 30.00 a