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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However, the yogurts containing more than 2. This is in agreement with Brazilian regulations which suggest a pH value of 4.
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.
Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. FOS and inulin are soluble dietary fibers capable of interacting with the haina portion of the yogurt.
Yacon Smallanthus sonchifolius, Polymnia sonchifolia Poepp. yzcon
The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids. However, remote access to EBSCO’s databases from non-subscribing institutions is not allowed if the purpose of the use is for commercial gain through cost reduction or avoidance for a non-subscribing institution.
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.
Semina ; 7 1: Results of apparent viscosity measurement of the yogurts. They were capable of providing dietary fiber concentrations higher than the minimum recommended by Brazilian yacob.
This abstract may be abridged. It is also noticeable that the amount of carbohydrates in the yogurt tends to decrease when yacon flour is added, dd minimum levels when the yogurt contains 1.
Rev Chil Nutr Vol. Cienc Rural ;39 6: Users should refer to the original published version of the material for the full yadon. This allows scientists to formulate products with low fat content, low caloric value and a high concentration of dietary fiber, yacno FOS, which may provide a protective effect to customer health 6. Low-calorie yogurt added with yacon flour: Rev Bras Prod Agroind ;11 2: One hundred and fifty male ducks of seven weeks of age were used.
Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present hxrina promoting properties. It was not possible, however, to obtain yogurts considered source of FOS and inulin as expected.
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.
No differences were observed between treated groups and T0 on feed consumption. The main cause for this change in lifestyle and eating habits is a constant search for health, which assures a better quality of life and prevents diseases 1.
Instrumental color and sensory acceptance of soy-based emulsions: Revista de Investigaciones Veterinarias del Peru. A growing concern regarding health and harin of life is causing people to value physical exercise, eating healthier foods and reducing consumption of those high in sugar, salt and fat.
Gibson G R, Roberfroid M.
Harina de Yacon
The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks. ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties.
Association of Official Analytical Chemists.
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.
Bearing this in mind, it is justified that the same quantity of yogurt presents a reduced level of carbohydrates, something that requires the definition of a quadratic effect to account for yacpn behavior table 2.