Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato ( Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates

Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato ( Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates

The objective of the study was to perform a nutritional analysis and antioxidant capacity of three varieties of sweet potatoes, Ipomoea batatas L., from Mexico, classified by color as: purple, yellow and white. In addition, sweet potato extrudates were produced and evaluated for their nutritional,...

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Bibliographic Details
Main Authors: Rosa María García-Martínez, José Octavio Rodiles-López, Héctor Eduardo Martínez-Flores
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
colored potatoes
extrusion
potato tuber
proximate analysis
texture parameters
Online Access:https://journal.pan.olsztyn.pl/Nutritional-Value-and-Antioxidant-Capacity-of-Mexican-Varieties-of-Sweet-Potato-Ipomoea,195146,0,2.html
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