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| Rodrigues,Oscar Romero Lopes; Asquieri,Eduardo Ramirez; Orsi,Daniela Castilho. |
| Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS), which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rapid enzymatic browning. Control of enzymatic browning during processing is very important to preserve the appearance of yacon flour. In this study, it was evaluated the combined effect of anti-browning agents (ascorbic acid, citric acid and L-cysteine) on the inhibition of enzymatic browning of yacon, using Response Surface Methodology. The yacon pre-treated with anti-browning agents in concentrations of 15.0 mM for ascorbic acid, 7.5 mM for citric acid and 10.0 mM for L-cysteine was used for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fructooligosaccharide; Polyphenol oxidase; Ascorbic acid; Cysteine; Citric acid. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200008 |
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| Brandão,Camila Cheker; Asquieri,Eduardo Ramirez; Attaran,Shireen; Damiani,Clarissa. |
| Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic beverage; Fermented fruit; Fructooligosaccharide; Antioxidant capacity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016 |
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