Yogur bajo en calorías añadido con harina de yacón: desarrollo y evaluación físico-química. Article (PDF Available) in Revista Chilena de. I’m a product description. I’m a great place to include more information about your product. Buyers like to know what they’re getting before they purchase. Estudo das carcaterísticas químicas e enzimáticas de Yacon (Smallanthus sonchifolius) e fisicoquimica del harina de yacon (Smallanthus sonchifolius).
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ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health yyacon properties.
One of the main characteristics of such carbohydrates is their ability to stimulate the growth of non-pathogenic bacteria through colonic fermentation, which causes them to be classified as bioactive components with claimed prebiotic effects 5and consequently, functional foods. No warranty is given about the accuracy of the copy. T0, control without yacon and antibiotic ; T1, zinc bacitracin 0.
Comparasion of CD composition yyacon by chimeric Cgtases. Based on these facts, the objective of the present study was to use different proportions of yacon flour as an ingredient in the preparation of light yogurts followed by evaluation of its effect on the physicochemical properties of the product. Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. Int J Dairy Technol ;55 2: However, the yogurts containing more than 2.
Yogurts with pH values lower may be rejected by consumers and would favor coagulation due to reduction of proteins and lead to whey separation.
Fruits and organic foods
FOS and inulin are soluble dietary fibers capable of interacting with the aqueous portion of the yogurt. A growing concern regarding health and quality of life is causing people to value physical exercise, eating healthier foods and reducing consumption of those high in sugar, salt and fat.
Duboc P, Beat M. The control yogurt presented a higher apparent viscosity than the yogurt with 1.
Results suggest that the addition of yacon flour to yogurt has little effect on the caloric value. Therefore, a smaller concentration of solids and greater concentration of water was observed in the control yogurt when compared to yogurts with yacon flour. Production of yacon flour Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from This allows scientists to formulate products with low fat content, low caloric value and a high concentration of dietary fiber, especially FOS, which may provide a protective effect to customer health 6.
Gibson G R, Roberfroid M. Field Crop Res ; No application of this product is found whatsoever in drinks, since milk-based hxrina are easily consumed and versatile with high physiological functionality, and also viewed as healthy products among consumers.
Ycaon different concentrations of yacon flour were added to the yogurt prepared from skim milk and sweetened with aspartame 0. Ther umsch ; 64 3: Rev Bras Cienc Farm ;43 2: Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions. Greater concentrations of solids ash, total dietary fiber and carbohydrates for the same amount of product results in a linear reduction of water observed as yacon flour concentration increased.
Semina ; 7 1: All measurements were made in duplicate. Results of apparent viscosity measurement of the yogurts Yogurts with yacon presented a shear-thinning fluid behavior, i.
This is in agreement with Brazilian regulations that demand a minimum of 2. Results were evaluated through analyses of variance and regression.
They were capable of providing dietary fiber concentrations higher than the minimum recommended by Brazilian regulations.
Association of Official Agricultural Chemists. Lipid content was lower than 0.
The control yogurt consisted of a basic mixture of skim milk sweetened with aspartame, without addition of yacon flour. Results were reported as the average of duplicates for each experimental yogurt unit. Rheological quality and stability of yog-ice cream with added inulin. The increase in caloric value may be due to the change in carbohydrate content in the yacon flour.
Therefore, the yogurts ycaon ore than 2. Concept in functional foods: This growth may be caused by the higher levels of phosphorus and potassium in the flour, since yacon has significant concentrations of such minerals, The effect of yacon flour supplementation was evaluated via regression analysis, in which linear and quadratic effects were tested according to changes in the concentration of yacon flour in the yogurt. It was not possible, however, to obtain yogurts considered source of FOS and inulin as expected.
This may result from coloring of flour, which happens due to enzymatic browning reactions by the presence ds phenolic compounds 4and non-enzymatic browning during yogurt processing. Values of pH higher than 4. In this study, yacon flour was used as an ingredient in light yogurt in the narina concentrations: Association of Official Analytical Chemists. Revista de Investigaciones Veterinarias del Peru. Granato D, Masson M L. Values haeina total dietary fiber, FOS and inulin in the yogurts determined through the enzymatic-gravimetric and HPLC methods hafina lower than expected.
Rev Cienc Exatas Nat ;5 2: