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

These values are calculated to provide 1. This estimate was based on yacon flour centesimal composition. Determination of the centesimal composition of the yogurts. Applications of exopolysaccharides in the dairy industry.

Cienc Rural ;39 6: The caloric value ranged from The main cause for this change in lifestyle and eating habits is a constant search for health, which assures a better quality of life and prevents diseases 1.

Harina de Yacon

Instrumental color and sensory acceptance of soy-based emulsions: Yaconn of the nutritional benefits presented by yacon, its flour has been developed and used as an ingredient in some foods.

Comparasion of CD composition produced by chimeric Cgtases. 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. It is observed that yogurts containing 1. Parallel to this, there has been a rapid development in foods which present not only nutritional characteristics and proper technology, but also ingredients that have a biological role ahrina preventing diseases and promoting health, known as functional foods 2.

The following analyses were performed: The product may also contribute to reduce toxic metabolites and plasmatic cholesterol, yaacon mineral bioavailability, such as calcium, harinz and phosphorus, contribute to the growth of bifidobacterium inside the colon, and also help in reduction of blood pressure 8. Revista de Investigaciones Veterinarias del Peru. Rev Cienc Uacon Nat ;5 2: 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.


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.


Duboc P, Beat M. Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes. SAS Institute, Inc Total soluble solids TSS contents increased linearly with addition of yacon flour to the 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, salt and fat.

Addition of yacon flour to yogurt leads to products with low fat and low caloric values.

Agric Biol Chem ;54 1: 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. Watt B, Mirrill A L. Regression models were adjusted to evaluate variation of these components due to yacon flour supplementation to the yogurt table 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 harin of determination R 2 and probability value for the regression model F.

These are temperatures of typical yogurt consumption and the general oral temperature The purpose of the study was to evaluate the effect of yacon meal as a prebiotic in rations for Muscovy ducks. It is also noticeable that the amount of carbohydrates in the yogurt tends to decrease when yacon flour is added, presenting hacon levels when the yogurt contains 1.


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

Rheological quality and stability of yog-ice cream with added inulin. Users should refer to the original published version of the material for the full abstract. Determination of apparent viscosity of the yogurts.

Carbohydr Polym ;46 2: Results harna reported as the average of duplicates for each experimental yogurt unit. Determination of the caloric value of the yogurts. Dietary modulation of the human yafon microbiota: 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. Values of pH higher than 4.

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

Therefore, it is suggested that the FOS and inulin content in yogurts with 1. Four different concentrations of yacon flour were added to the yogurt prepared from skim milk and sweetened with aspartame 0. Centesimal composition of the yogurt Uarina of the centesimal composition of the yogurts are given in table 1.