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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Therefore, the yogurts containing ore than 2.


Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. Agric Biol Chem ;54 1: Gibson G R, Roberfroid M.

This experiment lasted for 2 minutes and generated a total of 30 points. Int J Dairy Technol ;55 2: Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. Rheological quality and stability of yog-ice cream with added inulin.

Moreover, the product has increased level of dietary fiber which may cause a slower absorption of carbohydrates in the intestinal tract. Values of pH higher than 4. Centesimal composition of the yogurt Results of the centesimal composition of the yogurts are given in table 1. Field Crop Res ; The carbohydrate fraction was determined to be the remaining portion of the sample after discounting narina levels of water, protein, lipid, ash and total dietary fiber.

Barina warranty is given about the accuracy of the copy. Regression models were adjusted to evaluate variation of these components due to yacon flour supplementation to the yogurt table 2. No differences were observed between treated groups and T0 on feed consumption.


Centesimal composition of the yogurts allowed for their classification as low-fat foods, presenting low carbohydrate content and containing dietary fiber, especially those supplemented with more than 2.

Each yogurt formulation, control and the four different levels of yacon flour, was produced in two separate runs replication.

FOS and inulin are soluble dietary fibers capable of interacting with the aqueous portion dee the yogurt. The yogurts with less addition of yacon flour presented a slight reduction in water content and an increase in total dietary fiber compared to the control yogurt.

Harina de Yacon

Association of Official Analytical Chemists. Users should refer to the original published version of the material for the full abstract. 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.

Greater concentrations of solids ash, total dietary fiber and carbohydrates for the same amount of product results in a linear reduction of water harlna as yacon flour concentration increased. Since the difference in water content between the yogurts with more than 1. This estimate was based on yacon flour centesimal composition.


ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties.

TABLE 1 Mean values and standard deviation for centesimal composition and caloric value hafina the yogurts added of yacon flour. Concept in functional foods: The caloric value ranged from This may be linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour. The yogurt serving size was set to be mL.


No application of this product is found whatsoever in drinks, since milk-based products are easily consumed and versatile with high physiological functionality, and also haarina as healthy products among consumers. However, the yogurts containing more than 2. They are highly hygroscopic substances which act garina food stabilizers because of their capability to form a more cohesive mesh, similar to gel 30thus changing system viscosity.

Fruits and organic foods

Rev Bras Cienc Farm ;43 2: This was expected since the yacon root has low concentrations of these compounds 4. Total soluble solids TSS contents increased linearly with addition of yacon flour to the yogurt.

The effect yadon 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.

All measurements were made in duplicate. Dietary modulation of the human colonic microbiota: Lipid content was lower than 0.

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.