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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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Values of pH higher than 4. Users should refer to the original published version of the material for the full abstract.


Dd may result from coloring of flour, which happens due to enzymatic browning reactions by the presence of phenolic compounds 4and non-enzymatic browning during yogurt processing. One hundred and fifty male ducks of seven weeks of age were used. Field Crop Res ; Granato D, Masson M L. This accounts for the growing reduction of the acidity with increase in yacon 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 SAS Institute, Inc 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.

Harina de Yacon

harjna No warranty is given about the accuracy of the copy. Results suggest that the addition of yacon flour to yogurt has little effect on the caloric value.

A proportional growth in ash content was observed as the level of yacon flour added to the yogurt formulations increased in comparison to the control yogurt.

This is in agreement with Brazilian regulations which suggest a pH value of 4. Process for production of light yogurt added with yacon. Further studies are needed in order to optimize harins use of even greater yacon concentrations in food products given the notable jacon it can bring to consumers. T0, control without yacon yacn antibiotic ; T1, zinc bacitracin 0.


Ycon 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. Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour.

The yogurt serving size was set to be mL. The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks. Meier R, Lochs H.

Average pH values for all five yogurts was 4. According to Brazilian regulations, functional foods are those which present at least 1.

Fruits and organic foods

Cienc Rural ;39 6: Yogurts with yacon presented a shear-thinning fluid behavior, i. Moreover, the product has increased level of dietary fiber which may cause a slower absorption of carbohydrates in the intestinal tract.

Centesimal composition of the yogurt Results of the centesimal composition of the yogurts are given in table 1. It is observed that yogurts containing 1. ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. Additionally, yogurt carbohydrate levels also have an influence on product apparent viscosity, and carbohydrate content also presented a quadratic effect due to yacon flour concentration, corroborating the quadratic regression model adjusted for apparent viscosity.


Because of the nutritional benefits presented by yacon, its flour has been developed and used as an ingredient in some foods. Instrumental color and sensory acceptance of soy-based emulsions: 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.

Yogur bajo en calorías añadido con harina de yacón: desarrollo y evaluación físico-química

All measurements were made in duplicate. Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions. No differences were observed between treated groups and T0 on feed consumption.

Carbohydr Polym ;46 2: This growth may be caused by the higher yacno of phosphorus and potassium in the flour, since yacon has significant concentrations of yacn minerals, Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from Agric Biol Chem ;54 1: Determination of apparent viscosity of the aycon.

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.

Rev Cienc Exatas Nat ;5 2: Association of Official Analytical Chemists. This reduced gumminess during intake This indicates the little influence ed yacon may have on yogurt composition when used as an ingredient.

These values are calculated to provide 1.

Determination of Lab color values of the yogurts.

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