date:Oct 15, 2019
boiling water blanching showed a less intense color than the steam blanching sweet potato chips as a function of the leaching occurring in the blanching immersion whitening in boiling water - The scientists explain - The two blanching conditions followed by drying at 65C resulted in high retention of carotenoids, resulting in sweet potato chips rich in vitamin A carotenoids. A small portion of Beauregard sweet potato chips is able to supply daily intake of equivalent retinol activity needs from