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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ecorganicos-colombia-harina-yacon » Ecorgánicos de Colombia
It is observed that yogurts containing 1. Ther umsch ; 64 3: Applications of exopolysaccharides in the dairy industry. Preparation of yogurts was conducted according to a completely randomized design, with four formulations and one control, in two repetitions. Statistical analysis Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions.
Carbohydr Polym ;46 2: Harinaa B, Mirrill A L. It was not possible, however, to obtain yogurts considered source of FOS and inulin as expected.
This experiment lasted for 2 minutes and generated a total of 30 points. This is in agreement with Brazilian regulations that demand a minimum of 2. Determination of the caloric value of the yogurts.
This abstract may be abridged. Low-calorie yogurt added with yacon flour: Instrumental color and sensory acceptance of soy-based emulsions: 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.
The yogurt serving size was set to be mL. Determination of Lab color values of the yogurts Lab color coordinates were determined by a CR color reader from Konica Minolta with the following operating conditions: 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.
These values are calculated to provide 1. Since the difference in water content between the yogurts with more than 1. The control yogurt presented a higher apparent viscosity than the yogurt with 1.
Average pH values for all five yogurts was 4. Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. This may haina linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour. Dietary modulation of the human colonic microbiota: Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from Determination of the centesimal composition of the yogurts The following analyses were performed: 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 3garina there is a strong inverse relation between Fe and acidity Int Dairy J ; The main cause for this change in lifestyle and eating habits is a constant search for health, which assures a better quality hadina life and prevents diseases 1.
This was expected since the yacon root has low concentrations of these compounds 4.
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. Parallel to this, there has been a 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.
The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks. Process for production of light yogurt added with yacon. Rev Chil Nutr Vol. Total soluble solids TSS contents increased linearly with addition of yacon flour to the yogurt.
The increase in caloric value may be due to the change in carbohydrate content in the yacon flour.
According to Brazilian regulations, functional foods are those which present at least 1. This reduced gumminess during intake Each yogurt formulation, control and the four different yaocn of yacon flour, was produced in two separate runs replication.
Regression equations for the variation of the water content, ash, IDF, SDF, FOS and inulin due to yacon flour addition X and their respective coefficient of determination R 2 and probability value for the regression model F. Yogurts with pH values lower may be rejected by consumers and would favor coagulation due to reduction of proteins and lead to whey separation. SAS Institute, Inc Addition of yacon flour to yogurt leads to products with low fat and low caloric values.
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.
Production of yacon flour Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from Therefore, the yogurts containing ore than 2. The following analyses were performed: 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.
Rev Bras Prod Agroind ;11 2: Despite this, these products are not able to form a gel after heating and cooling processes at some concentrations Four different concentrations of yacon flour were added to the yogurt prepared from skim milk and sweetened with aspartame 0. Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour.
The calculation was obtained from two readings for each run, with the yogurt sample being put inside a 4 mL polystyrene cuvette, and between readings the cuvettes were washed with distilled water.
Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with yacno yogurt formulations and 2 repetitions. The product may also contribute to reduce toxic metabolites and plasmatic cholesterol, improve mineral bioavailability, such as calcium, magnesium and phosphorus, contribute to the growth of bifidobacterium inside the colon, and also help in reduction of blood pressure 8.