Carotenoids Of Sweet Potato, Cassava, And Maize And Their Use In Bread And Flour Fortification

dc.creatorRodriguez-Amaya D.B.
dc.creatorNutti M.R.
dc.creatorViana de Carvalho J.L.
dc.date2011
dc.date2015-06-30T20:31:44Z
dc.date2015-11-26T14:50:47Z
dc.date2015-06-30T20:31:44Z
dc.date2015-11-26T14:50:47Z
dc.date.accessioned2018-03-28T22:02:07Z
dc.date.available2018-03-28T22:02:07Z
dc.identifier9780123808868
dc.identifierFlour And Breads And Their Fortification In Health And Disease Prevention. Elsevier Inc., v. , n. , p. 301 - 311, 2011.
dc.identifier
dc.identifier10.1016/B978-0-12-380886-8.10028-5
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84882543091&partnerID=40&md5=030f4551945d9934dffd7ee04d068aae
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/108244
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/108244
dc.identifier2-s2.0-84882543091
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1254262
dc.descriptionCarotenoids are among the most valuable food constituents in terms of food quality and human health effects. As natural pigments, they confer the pleasing yellow, orange, or red color of many fruits, vegetables, egg yolk, crustaceans, and some fish. The principal carotenoids found in foods are β-carotene, α-carotene, β-cryptoxanthin, lycopene, lutein, and zeaxanthin. These carotenoids are also the most commonly found in human plasma and have been the most studied in terms of health benefits. This chapter reviews the carotenoid compositions of three major staple foods consumed by millions of people in many countries, especially developing countries, along with their possible use in the fortification of flour and bakery products. For all three crops, nutrition education is needed to promote acceptability, considering the current preference for varieties devoid of color in many countries. For Orange-fleshed sweet potato (OFSP), varieties with considerable amounts of all-E-b-carotene are available; however, for cassava and maize, enhancing the provitamin A content is still being pursued, especially by biofortification, although adding β-carotene to cassava flour may be an alternative. The use of carotenoid-rich or biofortified flours in a variety of products has been shown to be technologically feasible; carotenoid retention during these processes needs to be demonstrated. © 2011 Elsevier Inc. All rights reserved.
dc.description
dc.description
dc.description301
dc.description311
dc.descriptionAdewusi, S.R.A., Bradbury, J.H., Carotenoids in cassava: Comparison of open-column and HPLC methods of analysis (1993) Journal of the Science of Food and Agriculture, 62, pp. 375-383
dc.descriptionAkubor, P.I., Onimawo, I.A., Functional properties and performance of soybean and maize flour blends in cookies (2003) Plant Foods For Human Nutrition, 58, pp. 1-12
dc.descriptionAluru, M., Xu, Y., Guo, R., Wang, Z., Li, S., White, W., Generation of transgenic maize with enhanced provitamin A content (2008) Journal of Experimental Botany, 59, pp. 3551-3562
dc.descriptionAsonye, C.C., Fortification of common Nigerian food-cassava meals (2001) Food and Nutrition Bulletin, 22, pp. 423-426
dc.descriptionBechoff, A., Dufour, D., Dhuique-Mayer, C., Marouzé, C., Reynes, M., Westby, A., Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweet potato (2009) Journal of Food Engineering, 92, pp. 164-171
dc.descriptionBengtsson, A., Namutebi, A., Larsson Alminger, M., Svanberg, U., Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato (2008) Journal of Food Composition and Analysis, 21, pp. 134-143
dc.descriptionChavan, J.K., Kadam, S.S., Nutritional enrichment of bakery products by supplementation with nonwheat flours (1993) Critical Reviews in Food Science and Nutrition, 33, pp. 189-226
dc.descriptionChávez, A.L., Sánchez, T., Rodriguez-Amaya, D.B., Nestel, P., Tohme, J., Ishitani, M., Retention of carotenoids in cassava roots submitted to different processing methods (2007) Journal of the Science of Food and Agriculture, 87, pp. 388-393
dc.descriptionHagenimana, V., Carey, E.E., Gichuki, S.T., Oyunga, M.A., Imungi, J.K., Carotenoid contents in fresh, dried and processed sweet potato products (1999) Ecology of Food and Nutrition, 37, pp. 455-473
dc.descriptionHuang, A.S., Tanudjaja, L., Lum, D., Content of alpha-, beta-carotene, and dietary fiber in 18 sweet potato varieties grown in Hawaii (1999) Journal of Food Composition and Analysis, 12, pp. 147-151
dc.descriptionIbrahim, K.E., Juvik, J.A., Feasibility for improving phytonutrient content in vegetable crops using conventional breeding strategies: Case study with carotenoids and tocopherols in sweet corn and broccoli (2009) Journal of Agricultural and Food Chemistry, 57, pp. 4636-4644
dc.descriptionKidmose, U., Christensen, L.P., Agili, S.M., Thilsted, S.H., Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya (2007) Innovative Food Science and Emerging Technologies, 8, pp. 399-406
dc.descriptionKimura, M., Kobori, C.N., Rodriguez-Amaya, D.B., Nestel, P., Screening and HPLC methods for carotenoids in sweet potato, cassava and maize for plant breeding trials (2007) Food Chemistry, 100, pp. 1734-1746
dc.descriptionK'osambu, L.M., Carey, E.E., Misra, A.K., Wilkes, J., Hagenimana, V., Influence of age, farming site, and boiling on pro-vitamin A content in sweet potato (Ipomoea batatas (L.) Lam.) storage roots (1998) Journal of Food Composition and Analysis, 11, pp. 305-321
dc.descriptionKrinsky, N.I., Johnson, E.J., Carotenoid actions and their relation to health and disease (2005) Molecular Aspects of Medicine, 26, pp. 459-516
dc.descriptionKurilich, A.C., Juvik, J.A., Quantification of carotenoid and tocopherol antioxidants in Zea mays (1999) Journal of Agricultural and Food Chemistry, 47, pp. 1948-1955
dc.descriptionLi, S., Tayie, F.A.K., Young, M.F., Rocheford, T., White, W.S., Retention of provitamin A carotenoids in high β-carotene maize (Zea mays) during traditional African household processing (2007) Journal of Agricultural and Food Chemistry, 55, pp. 10744-10750
dc.descriptionLow, J.W., Arimond, M., Osman, N., Cunguara, B., Zano, F., Tschirley, D., A food-based approach introducing orange-fleshed sweet potatoes increased vitamin A intake and serum retinal concentrations in young children in rural Mozambique (2007) Journal of Nutrition Community and International Nutrition, 137, pp. 1320-1327
dc.descriptionLozano-Alejo, N., Carrillo, G.V., Pixley, K., Palacios-Rojas, N., Physical properties and carotenoid content of maize kernels and its nixtamalized snacks (2007) Innovative Food Science & Emerging Technologies, 8, pp. 385-389
dc.descriptionMoorthy, S.N., Jos, J.S., Nair, R.B., Sreekumari, M.T., Variability of β-carotene content in cassava germplasm (1990) Food Chemistry, 36, pp. 233-236
dc.descriptionNestel, P., Bouis, H.E., Meenakshi, J.V., Pfeiffer, W., Biofortification of staple food crops (2006) Journal of Nutrition, 136, pp. 1064-1067
dc.descriptionOrganisation for Economic Co-operation and Development (2009) Consensus Document on Compositional Considerations for New Varieties of Cassava (Manihot esculentaCrantz): Key Food and Feed Nutrients, Anti-nutrients, Toxicants and Allergens., , http://www.oecd.org/officialdocuments/displaydocumentpdf%3Fcote%3DENV/JM /MONO(2009, 44&doclanguage=en Accessed December
dc.descriptionRangel, C.N., Watanabe, E., Carvalho, J.L.V., Nutti, M.R., Silva, E.M.M., (2008) Development of Cake and Bread Formulations Using Cassava (Manihot esculenta L.) and Sweet Potato (Ipomoea batatas L.) Flours: An Application for Biofortified Crops, , Paper presented at the 14th World Congress of Food Science and Technology, Shanghai, China
dc.descriptionRock, C.L., Lovalvo, J.L., Emenhiser, C., Ruffin, M.T., Flatt, S.W., Schwartz, S.J., Bioavailability of β-carotene is lower in raw than in processed carrots and spinach in women (1998) Journal of Nutrition, 128, pp. 913-916
dc.descriptionRodriguez-Amaya, D.B., Changes in carotenoids during processing and storage of foods (1999) Archivos Latinoamericanos de Nutrición, 49, pp. 38S-47S
dc.descriptionSiciliano, I., Silva, E.M.M., Silva, J.B.C., Ramos, S.R.R., Deliza, R., Carvalho, J.L.V., (2009) Preferência de Biscoitos Elaborados com Farinha de Batata-doce de Polpa Alaranjada e Biscoitos com Farinha de Abóbora, , Paper presented at the I Congresso Brasileiro do Processamento de Frutas e Hortaliças, Rio de Janeiro, Brazil
dc.descriptionSilva, E.M.M., Ascheri, J.L.R., Carvalho, J.L.V., Nutti, M.R., Watanabe, E., Rangel, C.N., (2008) Production of Expanded and Nonexpanded Snacks Using Biofortified Sweet Potato (Ipomoea batatas L.), Cassava (Manihot esculenta L.) and Maize (Zea mays L.), , Paper presented at the 14th World Congress of Food Science and Technology, Shanghai, China
dc.descriptionvan Hal, M., Quality of sweet potato flour during processing and storage (2000) Food Reviews International, 16, pp. 1-37
dc.descriptionvan Jaarsveld, P.J., Marais, D.W., Harmse, E., Laurie, S.M., Nestel, P., Rodriguez-Amaya, D.B., (2004) Beta-Carotene Content of Sun-Dried and Oven-Dried Chips of Orange-Fleshed Sweet Potato, , Paper presented at the XXII IVACG Meeting, Lima Peru
dc.descriptionvan Jaarsveld, P.J., Faber, M., Tanumihardjo, S.A., Nestel, P., Lombard, C.J., Spinnler Benadé, A., J. β-Carotene-rich orange-fleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response (2005) American Journal of Clinical Nutrition, 81, pp. 1080-1087
dc.languageen
dc.publisherElsevier Inc.
dc.relationFlour and Breads and their Fortification in Health and Disease Prevention
dc.rightsfechado
dc.sourceScopus
dc.titleCarotenoids Of Sweet Potato, Cassava, And Maize And Their Use In Bread And Flour Fortification
dc.typeCapítulos de libros


Este ítem pertenece a la siguiente institución