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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Centesimal composition yacno the yogurt Results of the centesimal composition of the yogurts are given in table 1. 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.
They are highly hygroscopic substances which ed as food stabilizers because of their capability to form a more cohesive mesh, similar to gel 30thus changing system viscosity. Rev Bras Cienc Farm ;43 2: Low-calorie yogurt added with yacon flour: This abstract may be abridged. Field Crop Res ; All measurements were made in duplicate. Results were evaluated through analyses of variance and regression.
Ther umsch ; 64 3: However, remote access to EBSCO’s databases from non-subscribing institutions is not allowed if the purpose of the use is yaon commercial gain through cost reduction or avoidance for a non-subscribing institution.
ecorganicos-colombia-harina-yacon » Ecorgánicos de Colombia
Duboc P, Beat M. Yogurts with pH values lower may be rejected by consumers and would favor coagulation due to reduction of proteins and lead to whey separation.
Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. One hundred and fifty male ducks of seven weeks of age were used.
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.
Rev Leite e Derivados ; 5 Determination of Lab color values of the yogurts. 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 yscon to customer health 6.
Results were expressed in mPa. The following analyses were performed: However, the yogurts containing more than 2. It is observed that yogurts containing 1. Meier R, Lochs H. Centesimal composition of the yogurts allowed for their classification as low-fat foods, presenting low carbohydrate content and containing dietary fiber, especially those supplemented with more than 2.
Int Dairy J ; Therefore, the yogurts containing ore than 2. The effect of yacon flour supplementation was evaluated via regression analysis, in which linear and yacpn effects were tested according to changes in the concentration of yacon flour in the yogurt. Cienc Rural ;39 6: According to Brazilian regulations, functional foods are those which present at least 1. This was expected since the yacon root has low concentrations of these compounds 4.
Rev Cienc Exatas Nat ;5 2: FOS and inulin are soluble dietary fibers capable of interacting with the aqueous portion of the yogurt. However, users may print, download, or email articles for individual use. Greater concentrations of solids ash, total dietary fiber and carbohydrates for the same amount of product results in a linear reduction yaccon water observed as yacon flour hxrina increased.
Production of yacon flour Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from Thus, yacon flour was added to the yogurts at concentrations of 1. The inclusion of 0. Parallel to this, there has been yzcon rapid development in foods which present not only nutritional characteristics and proper technology, but also ingredients that have a biological role in preventing diseases and promoting health, known as functional foods 2.
Development of light yogurt supplemented with yacon flour may be a good alternative in the fermented food market, allowing the preparation of a drink with prebiotic claims due to its high soluble dietary fiber content especially FOS for aiding in the functioning the intestinal tract, regardless of consumer age.
Este trabajo fue recibido el 15 de Mayo de y aceptado para ser publicado el 20 de Julio de Determination of FOS and inulin were carried out according to the method reported by Kaneko et al. Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. Statistical analysis Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions.
Further studies are needed in order to optimize the use of even greater yacon concentrations in food products given the notable benefits it can bring to consumers. Results suggest that the addition of yacon flour to yogurt has little effect on the caloric value.
Determination of the centesimal composition of yaccon yogurts. Each yogurt formulation, control and the four different levels of yacon flour, was produced in two separate runs replication. This occurs because the movement of suspended particles increases SAS Institute, Inc