Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

@article{Dincer2011EffectsOB,
  title={Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars},
  author={Cuneyt Dincer and Mert Karaoğlan and F. Erden and Nedim Tetik and A. Topuz and F. Ozdemir},
  journal={Plant Foods for Human Nutrition},
  year={2011},
  volume={66},
  pages={341-347}
}
  • Cuneyt Dincer, Mert Karaoğlan, +3 authors F. Ozdemir
  • Published 2011
  • Chemistry, Medicine
  • Plant Foods for Human Nutrition
    • The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as… CONTINUE READING
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