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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Gibson G R, Roberfroid M. This is in agreement with Brazilian regulations that demand a minimum of 2. This growth may be caused by the higher levels of phosphorus and potassium in the flour, since yacon has significant concentrations of such minerals, Determination of the centesimal composition of the yogurts The following analyses were performed: 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.

According to Brazilian regulations, functional foods are those which present at least 1. 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.

These are temperatures hariba typical yogurt consumption and the general oral temperature Determination of apparent viscosity of the yogurts. However, users may print, download, or email articles for individual use.


Harina de Yacon

Duboc P, Beat Yaccon. TABLE 1 Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour. Centesimal composition narina the yogurt Results of the centesimal composition of the yogurts are given in table 1.

This may be linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour.

Results were reported as the average of duplicates for each experimental yogurt unit. No warranty is given about the accuracy of the copy.

Int Dairy J ; Ther umsch ; 64 3: No application of this product is found whatsoever in drinks, since milk-based products are easily consumed and versatile with high physiological functionality, and also viewed as healthy products among consumers. Values of pH higher than 4.

Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined.

ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. 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.

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

Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. Each yogurt formulation, control and the four different levels of yacon flour, was produced in two separate runs replication. Average pH values for all five yogurts was 4. Because of the nutritional benefits presented by yacon, its flour has been developed and used as an ingredient in some foods.


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

The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks. Field Crop Res ; 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. Bearing this in mind, it is justified that tacon same quantity of yogurt presents a reduced level of carbohydrates, something that requires the definition of a quadratic effect to account for such behavior table 2.

Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions. The effect ve oral and product temperature on the perception of flavor and texture gacon of semi-solids. Granato D, Masson M L.

Este trabajo fue recibido el 15 de Mayo de y aceptado para ser publicado el 20 de Julio de This occurs because the movement of suspended particles increases

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