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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Harina de Yacon

This growth may be caused by the higher levels of phosphorus and potassium in the flour, since yacon has significant concentrations of such minerals, 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: TABLE 1 Mean values and standard deviation for centesimal composition and caloric value of the yogurts added of yacon flour. Duboc P, Beat M.

The control yogurt consisted of a basic mixture of skim milk sweetened with aspartame, without addition of yacon flour. Total soluble solids TSS contents increased linearly with addition of yacon flour to the yogurt.

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

Semina ; 7 1: Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes. Gibson G R, Roberfroid M. Watt B, Mirrill A L. Determination of the caloric value of the yogurts. 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.


ecorganicos-colombia-harina-yacon » Ecorgánicos de Colombia

Rev Bras Prod Agroind ;11 2: The inclusion of 0. Preparation of yogurts was conducted according to a completely randomized design, with four formulations and one ycaon, in two repetitions. 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 effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids. Rev Chil Nutr Vol. 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.

Since the difference in water content between the yogurts with more than 1. This occurs because the movement of suspended particles increases Yacon flour has been used in several food products due haruna its high fructooligosaccharides and inulin contents, compounds that present health promoting properties.

This fact is rather justifiable because, the same quantity of yogurt presents a reduction in the level of carbohydrates, something that asks for the definition of a quadratic effect to account for such behavior. Revista yaon Investigaciones Veterinarias del Peru. Int J Dairy Technol ;55 2: Meier R, Lochs H.


No warranty is ds about the accuracy of the copy. This may be linked to the higher level of fructans FOS and inulin in the yogurts with higher concentrations of yacon flour. The control yogurt presented a yacln apparent viscosity than the yogurt with 1. Rev Bras Cienc Farm ;43 2: Results were reported as the average of duplicates for each experimental yogurt unit. Int Dairy J ; This may result from coloring of flour, which happens due to enzymatic browning reactions by the presence of phenolic compounds 4and non-enzymatic browning during yogurt processing.

Factors affecting gel formation of inulin. As expected, when taking into account the lower apparent viscosity of yogurt with 1.

Remote access to EBSCO’s databases is permitted to harian of subscribing institutions accessing from remote locations for personal, non-commercial use. 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 viewed as healthy products among consumers.