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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Yogurts with pH values lower may be rejected by consumers and would favor coagulation due to reduction of proteins and lead to whey separation. Rev Cienc Exatas Nat ;5 2: The yogurts with less addition of yacon flour presented a slight reduction in water content and an increase in total dietary fiber compared to the control yogurt.
Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties.
ecorganicos-colombia-harina-yacon » Ecorgánicos de Colombia
Yacon Smallanthus sonchifolius, Polymnia sonchifolia Poepp. Further studies are needed in order to optimize the use of even greater yacon concentrations in food products given the notable benefits it yqcon bring to consumers. As expected, when taking into account the lower apparent viscosity of yogurt with 1.
Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour. Determination yacom the centesimal composition of the harinaa The following analyses were performed: Values of total dietary fiber, FOS and inulin in the yogurts determined through the enzymatic-gravimetric and HPLC methods were lower than expected. This accounts for the growing reduction of the acidity with increase in yacoj flour concentration; and may also be related to the increased amount of TSS table 3since there is a strong inverse relation between TSS and acidity Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from Results were evaluated through analyses of variance and regression.
Despite this, these products are not able to form a gel after heating and cooling processes at some concentrations Factors affecting gel formation of inulin.
Since the difference in water content between the yogurts with more than 1. Results of apparent viscosity measurement of the yogurts Yogurts with yacon presented a shear-thinning fluid behavior, i. Applications of exopolysaccharides in the dairy industry. This may be linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour. In Brazil, the addition of yacon flour is reported mainly as an ingredient in cereal-based products, such as cakes, “Champurrada” type biscuits, snacks and breads 6, 7.
They were capable of providing dietary fiber concentrations higher than the minimum recommended by Brazilian regulations. In this study, yacon flour was used as an ingredient in light yogurt in the following concentrations: This growth may be caused by the higher levels of phosphorus and potassium in the flour, since yacon has significant concentrations of such minerals, They are highly hygroscopic substances which act as food stabilizers because of their capability to form a more cohesive mesh, similar to gel 30thus changing system viscosity.
It is also noticeable that the amount of carbohydrates in the yogurt tends to decrease when yacon flour is added, presenting minimum levels when the yogurt contains 1.
The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks. The carbohydrate fraction was determined to be the remaining portion of the sample after discounting the levels of water, protein, lipid, ash and total dietary fiber.
Values of pH higher than 4.
Instrumental color and sensory acceptance of soy-based emulsions: T0, control without yacon and antibiotic ; T1, zinc bacitracin 0.
This reduced gumminess during intake Meier R, Lochs H. Cienc Rural ;39 6: Effects of post-harvest treatments yaacon the carbohydrate composition of yacon roots in the Peruvian Andes. This may yavon from coloring of flour, which happens due to enzymatic browning reactions by the presence of phenolic compounds 4and non-enzymatic browning during yogurt processing.
Harina de Yacon
Yogurts supplemented with 2. The ducks were grouped in five treatments: FOS and inulin are soluble dietary fibers capable of interacting with the aqueous portion of the yogurt. Addition of yacon flour to yogurt leads hatina products with low fat and low caloric values. These are temperatures of harkna yogurt consumption and the general oral temperature This abstract may be abridged. This allows scientists to formulate products yaon 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.
The increase in caloric value may be due to the change in carbohydrate content in the yacon flour. Concept in functional foods: Semina ; 7 1: Regression models were adjusted to evaluate variation of these components due to yacon flour supplementation to the yogurt table 2. Results were reported as the average of duplicates for each experimental yogurt unit. However, the yogurts containing more than 2. Rev Chil Nutr Vol.
Yogur bajo en calorías añadido con harina de yacón: desarrollo y evaluación físico-química
According to Brazilian regulations, functional foods are those which present at least 1. SAS Institute, Inc Additionally, yogurt carbohydrate levels also have an influence on product apparent viscosity, and carbohydrate dee also presented a quadratic effect due to yacon flour concentration, corroborating the quadratic regression model adjusted for apparent viscosity.
A quadratic model was chosen to explain acidity variation with yacon flour supplemented yogurt. Each yogurt formulation, control and the four different levels of yacon flour, was produced in two yxcon runs replication.