Development of food products from biofortified crops.

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dc.contributorSONIA GALLEGO, INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT, COLOMBIA
dc.contributorMARÍA FERNANDA JIMÉNEZ, UNIVERSIDAD DEL VALLE, COLOMBIA
dc.contributorBERNARDO OSPINA, CLAYUCA CORPORATION, COLOMBIA
dc.contributorMARILIA REGINI NUTTI, CTAA
dc.contributorJOSE LUIZ VIANA DE CARVALHO, CTAA.
dc.creatorGALLEGO, S.
dc.creatorJIMÉNEZ, M. F.
dc.creatorOSPINA, B.
dc.creatorNUTTI, M. R.
dc.creatorCARVALHO, J. L. V. de
dc.date2014-11-17T11:11:11Z
dc.date2014-11-17T11:11:11Z
dc.date2014-11-17
dc.date2014
dc.date2016-02-18T11:11:11Z
dc.date.accessioned2026-06-30T23:09:08Z
dc.descriptionthe 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.
dc.formatp. 11
dc.identifierIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1000348
dc.identifier.urihttp://hdl.handle.net/123456789/375240
dc.languageeng
dc.rightsopenAccess
dc.subjectBiofortified crops
dc.subjectInstant mixtures
dc.subjectFlour-based drinks
dc.subjectQualidade
dc.subjectNutrição Humana
dc.subjectConsumidor
dc.subjectProcessamento
dc.titleDevelopment of food products from biofortified crops.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)