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, it is haeina that the FOS and inulin content in yogurts yacln 1. Agric Biol Chem ;54 1: Yogurts with yacon presented a shear-thinning fluid behavior, i. 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. Yogurts with pH values lower may be rejected by consumers and would favor coagulation due to reduction of proteins and lead to whey separation.

Granato D, Masson M L. 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 yadon. Int Dairy Harinx ; Moreover, the product has increased level of dietary fiber which may cause a slower absorption of carbohydrates in the intestinal tract.

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

T0, control without yacon and antibiotic ; T1, zinc bacitracin 0.

Determination of the centesimal composition of the yogurts. Rev Bras Cienc Farm ;43 2: 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.


Determination of the caloric value of the yogurts. 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.

Harina de Yacon

Yacon Smallanthus sonchifolius, Polymnia sonchifolia Poepp. Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. Therefore, a smaller concentration of solids and greater concentration of water was observed in the control yogurt when compared to yogurts with yacon flour. All measurements were made in duplicate. Rev Bras Prod Agroind ;11 2: 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.

Yogurts supplemented with 2. Lipid content was lower than 0. This is in agreement with Brazilian regulations that demand a minimum of 2. Ther umsch ; 64 3: Carbohydr Polym ;46 2: 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.

SAS Institute, Inc One hundred and fifty male ducks of seven weeks of age were used.

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.

Therefore, the yogurts containing ore than 2. Gibson G R, Roberfroid M. The inclusion of 0.

Yogur bajo en calorías añadido con harina de yacón: desarrollo y evaluación físico-química

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. Values of pH higher than 4.


Association of Official Analytical Chemists. The increase in caloric value may be due to the change in carbohydrate content in the yacon flour.

The control yogurt consisted of a basic mixture of skim milk sweetened with aspartame, without addition of yacon flour. Este trabajo fue recibido el 15 de Mayo de y aceptado para ser publicado el 20 de Julio de The caloric value in this study yaon calculated based on protein, lipid and carbohydrate contents. Statistical analysis Results of physicochemical determinations were analyzed in a completely randomized haeina CRD 18 model, with 5 yogurt formulations and 2 repetitions.

Evaluación Del Efecto Estabilizante De Harina De Yacón (Smal by Diego Rodriguez on Prezi

These are temperatures of typical yacoon consumption and the general oral temperature 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. This abstract may be abridged. Factors affecting gel formation of inulin. The control yogurt presented a higher apparent viscosity than the yogurt with 1.

Centesimal composition of the yogurt Results of the centesimal composition of the yogurts are given in table 1. This may be linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour.