Elaboração de um snack de batata-doce (Ipomoea batatas)

Abstract

Currently, the consumption of healthy foods and practical aims to supply a balanced diet, being rich in nutrients that can add nutritional value to consumers' lives. Sweet potatoes, among other tubers are rich in nutrients, and their consumption can replenish lost energy expenditure with physical activity. By presenting these nutritional characteristics, aimed to prepare a snack of sweet potato baked in microwave oven, with the application of a sensory test to verify product acceptance and purchase intent, followed by physical-chemical analysis (moisture, ash, lipids, proteins and carbohydrates) to define the proximal composition of in natura sweet potato and snack. From the results obtained it can be seen that the snack is a healthy food due to low lipid content, the addition of pink salt, which increases the vitamins and minerals and the chimichurri that provides a distinctive flavor and contains antioxidants. Provides energy consumption due to high carbohydrate and low-glycemic, low-calorie, ideal for bodybuilders and other modalities content, which may be sold in markets and academies.