Consulta: subjectFacets:"Fructooligosaccharides"
Registros recuperados: 5
Data/hora: 11/06/2024 09:00:24

Suco clarificado de yacon: processo, caracterização e aceitabilidade de bebidas mistas formuladas com suco de caju.
Provedor de dados: 14
Autores: SANTOS, G. B. M.; DIONISIO, A. P.; SILVA, M. F. G.; ABREU, F. A. P. de; PINTO, C. O.; SOUZA, A. C. R. de; WURLITZER, N. J.; BORGES, M. de F.; GARRUTI, D. dos S.; ARAUJO, I. M. da S.
O yacon é uma raiz tuberosa que se destaca pelos seus compostos bioativos, como oligossacarídeos prebióticos (fruto-oligossacarídeos, FOS) e componentes fenólicos, especialmente o ácido clorogênico. As bebidas prebióticas são uma forma conveniente e versátil para o consumo de componentes funcionais, sendo a sua forma clarificada "com uso de membranas" um interessante mercado em expansão. Este trabalho descreve um processo para obtenção de suco clarificado de yacon e sua caracterização química e físico-química, com foco nos componentes funcionais (FOS e ácido clorogênico). Também foi analisada a aplicabilidade desse suco na forma de uma bebida mista com suco clarificado de caju.
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E)
Palavras-chave: Membranas; Anacardium Occidentale; Smallanthus sonchifolius; Fructooligosaccharides; Microfiltration.
Ano: 2018
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1098857

Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology
Provedor de dados: 52
Autores: Alles,Maria Julia Ledur; Tessaro,Isabel Cristina; Noreña,Caciano Pelayo Zapata.
Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yacon; Fructooligosaccharides; Microstructure; Cristallinity.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600019

Effect of substrate feeding on production of fructosyltransferase by Penicillium purpurogenum
Provedor de dados: 58
Autores: Dhake,A.B.; Patil,M.B.
Penicillium purpurogenum was found to produce both extracellular and intracellular fructosyltransferase. The organism could also produce sucrose hydrolytic enzyme. Sucrose was found to be the best carbon source for fructosyltransferase production. Maximum intracellular and extracellular fructosyltransferase production was observed after 3rd and 4th day of cultivation, respectively. The enzyme activity was optimum at temperature of 55ºC and pH 5.5. The addition of amino acids, like leucine induced slightly the extracellular fructosyltransferase production, where as histidine and leucine had little inductive effect on intracellular fructosyltransferase production. Enhanced production of fructosyltransferase by Penicillium purpurogenum was observed when...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fructooligosaccharides; Frutosyltransferase; Penicillium purpurogenum.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200002

Mutagenesis of Aspergillus oryzae IPT-301 to improve the production of β-fructofuranosidase
Provedor de dados: 58
Autores: Maresma,Beatriz Guilarte; Castillo,Boris Gutarra; Fernández,Rubén Cuervo; Silva,Elda Sabino da; Maiorano,Alfredo Eduardo; Rodrigues,Maria Filomena de Andrade.
Aspergillus oryzae IPT-301, previously reported as a β-fructofuranosidase producing microorganism, was successfully mutated using UV irradiation at 253.7 nm followed by the screening of survivors resistant to certain stress conditions. Strains were first subjected to the β-fructofuranosidase activity assay using a portion from the colony grown in Petri dish as the enzyme source. Seven mutants with fructofuranosidase activity values relative to the parent culture between 140 -190% were selected from survivors grown at temperature of 40ºC or 0.018% (w/v) sodium dodecyl sulfate concentration. They were cultivated on a rotary shaker to characterize mycelium and extracellular fructosyltransferase activities. Three mutants named IPT-745, IPT-746 and IPT-748...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aspergillus oryzae; Mutagenesis; Β-fructofuranosidase; Fructosyltransferase; Fructooligosaccharides; UV irradiation.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100027

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides
Provedor de dados: 65
Autores: Witschinski,Fabiele; Demartini,Débora; Kilian,Josiane; Dallago,Rogério Marcos; Rosa,Clarissa Dalla; Cansian,Rogério Luis; Valduga,Eunice; Steffens,Juliana.
ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yoghurt; Probiotic; Bifidobacterium; Prebiotics; Fructooligosaccharides.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751