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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Total soluble solids TSS contents increased linearly with addition of yacon flour to harjna yogurt. TABLE 1 Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour.

Addition of yacon flour to yogurt leads to products with low fat and low caloric values. Centesimal composition of the yogurt Results of the centesimal composition of the yogurts are given in table 1. Factors affecting gel ycaon of inulin.

This indicates the little influence that yacon may have on yogurt composition when used yacob an ingredient. Determination of FOS and inulin were carried out according to the method reported by Kaneko et al.

Harina de Yacon

Values of pH higher than 4. The control yogurt consisted of a basic mixture of skim milk sweetened with aspartame, without addition of yacon flour. One hundred and fifty male ducks of seven weeks of age were used.

This estimate was based on yacon flour centesimal composition. Regression models were adjusted to evaluate variation of these components due to yacon flour supplementation to the yogurt table 2. Granato D, Masson M L. Cienc Rural ;39 6: Carbohydr Polym ;46 2: 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.

Yacon Uacon sonchifolius, Polymnia sonchifolia Poepp.

Harina de Yacon

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. Results were reported as the average of duplicates for each experimental yogurt unit. Int Dairy J ; Rev Cienc Exatas Nat ;5 2: Ther umsch ; 64 3: This experiment lasted for 2 minutes and generated a total of 30 points. 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 such behavior table 2.


Therefore, a smaller concentration of solids and greater concentration of water was observed in the control yogurt when compared to yogurts with yacon flour.

The following analyses were performed: This occurs because the movement of suspended particles increases A growing concern regarding health and quality of life is causing people to value physical exercise, eating healthier foods and reducing consumption of those high in sugar, salt and fat.

Since the difference in water content between the yogurts with more than 1. These values are calculated to provide 1. Instrumental color and sensory acceptance of soy-based emulsions: Moreover, the product has increased level of dr fiber which may cause a slower absorption of carbohydrates in the intestinal tract.


Association of Official Analytical Chemists. Yogurts with yacon presented a shear-thinning fluid behavior, harinaa. The increase in caloric value may be due to the change in carbohydrate content in the yacon flour.

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.

T0, control without yacon and antibiotic ; T1, zinc bacitracin 0. This is in agreement with Brazilian regulations that demand a minimum of 2. 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.

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. 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. The ducks were grouped in five treatments: 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 Therefore, it is suggested that the FOS and inulin content in yogurts with 1.


Results of apparent viscosity measurement of the yogurts Yogurts with yacon presented a shear-thinning fluid behavior, i. 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.

Results were expressed in mPa. Four different concentrations of yacon flour were added to the yogurt prepared from skim milk and sweetened with aspartame 0. The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks.

The caloric value ranged from However, the yogurts containing more than 2. Results of apparent viscosity measurement yacoon the yogurts. Comparasion of CD composition produced by chimeric Cgtases. Revista de Investigaciones Veterinarias del Peru. 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.