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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This abstract may be abridged. Centesimal composition, pH, harona solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. Association of Official Analytical Chemists.
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The caloric value ranged from TABLE 1 Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour.
Fruits and organic foods
Field Crop Res ; Rev Cienc Exatas Nat ;5 2: A quadratic model was chosen to explain acidity variation with yacon flour supplemented yogurt. Rev Leite e Derivados ; 5 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. 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. Thus, yacon flour was added to the yogurts at concentrations of 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. The effect of yacon flour supplementation was evaluated via regression analysis, in which linear and quadratic effects were tested according to changes in ycaon concentration of yacon flour in the yogurt.
However, users may print, download, or email articles for individual use. Since the difference in water content between the yogurts with more than 1. The yogurts with less addition of yacon flour presented a slight reduction in water content d an increase in total dietary fiber compared to the control yogurt. Moreover, the product has increased level of dietary fiber which may cause a slower absorption of carbohydrates in the intestinal tract.
Results were reported as the average of duplicates for each experimental yogurt unit. This reduced gumminess during intake They were capable of providing dietary fiber concentrations higher than the minimum recommended by Brazilian regulations.
Statistical analysis Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions. Int J Dairy Technol ;55 2: As expected, when taking into account the lower apparent viscosity of yogurt with 1.
Harina de Yacon
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. 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, harrina and fat. Cienc Rural harija 6: Results of physicochemical determinations were analyzed in a completely randomized design CRD 18 model, with 5 yogurt formulations and 2 repetitions.
Factors affecting gel formation of inulin. ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties.
ecorganicos-colombia-harina-yacon » Ecorgánicos de Colombia
Determination of the centesimal composition of the yogurts. Average pH values for all five yogurts was 4.
All measurements were made in duplicate.