Data/hora: 01/06/2024 13:20:32

Provedor de dados: | 64
País: | Brazil
Título: | YACON INULIN LEACHING DURING HOT WATER BLANCHING
Autores: | Scher,Caroline Fenner; Brandelli,Adriano; Noreña,Caciano Zapata.
Data: | 2015-10-01
Ano: | 2015
Palavras-chave: | Glucose; Fructose; Prebiotic; Response surface.
Resumo: | ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric forms of 1.75 ± 0.35 mm thick disks. A complete factorial experimental design was used, and the treatments of the samples were compared using the Tukey test. The results indicated that the time and temperature were significant in the dissolution of the sugars. The lowest inulin losses occurred at temperatures and times lower than 60 ºC and 3 minutes. For all temperatures, the lowest glucose and fructose losses were obtained at time lower than 3 and 5 minutes, respectively.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500523
Editor: | Editora da Universidade Federal de Lavras
Relação: | 10.1590/S1413-70542015000500011
Formato: | text/html
Fonte: | Ciência e Agrotecnologia  v.39 n.5 2015
Fonte: | info:eu-repo/semantics/openAccess