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| Brasil,Jacira Antonia; Silveira,Karina Correia da; Salgado,Silvana Magalhães; Livera,Alda Verônica Souza; Faro,Zelyta Pinheiro de; Guerra,Nonete Barbosa. |
| The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Inulin/effect of application; White bread/analysis; Fat/substitutes; Foods/sensory analyse. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502011000100023 |
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| Dias,Mônica de Lucena Lira Aguiar; Salgado,Silvana Magalhães; Guerra,Nonete Barbosa; Livera,Alda Verônica Souza; Andrade,Samara Alvachian Cardoso; Ximenes,Graciliane Nobre da Cruz. |
| The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotics; Yacon; Milk drink. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400030 |
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| Rolim,Priscilla Moura; Salgado,Silvana Magalhães; Padilha,Vivianne Montarroyos; Livera,Alda Verônica Souza; Andrade,Samara Alvachian Cardoso; Guerra,Nonete Barbosa. |
| The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bread; Yacon flour; Glycemic index; Prebiotic. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200029 |
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| Padilha,Vivianne Montarroyos; Rolim,Priscilla Moura; Salgado,Silvana Magalhães; Livera,Alda Verônica Souza; Oliveira,Michelle Galindo de. |
| Evidências científicas reconhecem o yacon (Smallanthus sonchifolius) como fonte promissora de frutanos, tais como inulina e frutooligossacarídeos (FOS). No entanto, a presença de compostos fenólicos torna-o suscetível à reação de escurecimento enzimático. Este trabalho teve como objetivo avaliar o emprego de agentes químicos no processamento de yacon, para obtenção de farinha, a fim de inibir o escurecimento enzimático do produto e favorecer o tempo de secagem. Amostras de yacon sem inibição química, de yacon submetido à solução de cloreto de cálcio 1,0g 100g-1 por 30 minutos e de yacon submetido à solução de metabissulfito de potássio 0,5g 100g-1 por 5 minutos foram secas a 55°C, em estufa ventilada, e o teor de água e curvas de secagem foram... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peroxidase; Polifenoloxidase; Curva de secagem; Cloreto de cálcio; Metabissulfito de potássio. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000700034 |
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