Development of food products from biofortified crops.
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the objective of this work to develop food products from biofortified crops that are accepted by consumers and maintain their nutritional quality after processing. Biofortified varieties of maize, beans, cassava and sweet potato were characterized by their high content of beta-carotene, iron and zinc. Using appropriate technologies and conditions of drying, milling and extrusion, four different pre-cooked mixtures that fulfilled nutritional requirements (according to Colombian Technical Standards) to be labeled as "good source of iron" were developed.
Palabras clave
Biofortified crops, Instant mixtures, Flour-based drinks, Qualidade, Nutrição Humana, Consumidor, Processamento