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.

This may result from coloring of flour, which happens due to jarina browning reactions by the presence of phenolic compounds 4and non-enzymatic browning during yogurt processing.

The ducks were grouped in five treatments: Four different concentrations of yacon flour were added to the yogurt prepared from skim milk and sweetened with aspartame 0. Thus, yacon flour was added to the yogurts at concentrations of 1.

Therefore, it is suggested that the FOS and inulin content in yogurts with 1. The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks.

Values of total dietary fiber, FOS and inulin in the yogurts determined through the enzymatic-gravimetric and HPLC methods were lower than expected. English Copyright of Revista de Investigaciones Veterinarias del Peru is the property of Universidad Nacional Mayor de San Marcos UNMSM and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder’s express written permission. 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.


However, the yogurts containing more than 2. The yogurt serving size was set to be mL. This reduced gumminess during intake Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from A quadratic model was chosen to explain acidity variation with yacon flour supplemented yogurt. Since the difference in water content between the yogurts with more than 1. Semina ; 7 1: No differences were observed between treated groups and T0 on feed consumption.

This estimate was based on yacon flour centesimal composition. Low-calorie yogurt added with yacon flour: Yacon Smallanthus sonchifolius, Polymnia sonchifolia Poepp.


Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. Rev Leite e Derivados ; 5 Rev Bras Cienc Farm ;43 2: This may be linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour.

Users should refer to the original published version of the material for the full abstract. 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.

Results of apparent viscosity measurement of the yogurts. Cienc Rural ;39 6: Ther umsch ; 64 3: Granato D, Masson M L. Yogurts supplemented with 2. Lipid content was lower than 0.


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Greater concentrations of solids ash, total dietary fiber and carbohydrates for the same amount of product results in a linear reduction of water observed as yacon flour concentration increased.

T0, control without yacon and antibiotic ; T1, zinc bacitracin 0. Int J Dairy Technol ;55 2: The yogurts hqrina less addition of yacon flour presented a yacln reduction in water content and an increase in total dietary fiber compared to the control yogurt.

ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. Production of yacon flour Yacon flour was produced according to the methodology described in Ribeiro 10being obtained from Moreover, the product has increased level of dietary fiber which may cause a slower absorption of carbohydrates in the intestinal tract.

Lab color coordinates were determined by a CR color reader from Konica Minolta with the following operating conditions: 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. Factors affecting gel formation of inulin.

The inclusion of 0. FOS and inulin are soluble dietary fibers capable of interacting with the aqueous portion of the yogurt. Rev Chil Nutr Vol.