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| 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 |
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| DIONÍSIO,Ana Paula; SILVA,Maria de Fátima Gomes da; CARIOCA,Antônio Augusto Ferreira; ADRIANO,Lia Silveira; ABREU,Fernando Antônio Pinto de; WURLITZER,Nedio Jair; PINTO,Claudia de Oliveira; PONTES,Dorasilvia Ferreira. |
| Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were performed at the beginning and at the end of the study. The results obtained shown that the 2-weeks consumption of yacon syrup does not promote serum LPS alteration in healthy volunteers. Moreover, the glycemic and lipid profile were also similar between the groups before and after the intervention. Yacon syrup did not affect blood lipid, glucose or metabolic endotoxemia. However, it is possible that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smallanthus sonchifolius; Fructooligosaccharides; Prebiotics; Lipopolysaccharides. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031129 |
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| Granato,Daniel; Masson,Maria Lucia; Ribeiro,Jéssica Caroline Bigaski. |
| The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fructooligosaccharides; Functional foods; Soy-based desserts; Acceptability; Stability; Fruit juices. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100018 |
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| DIONÍSIO,Ana Paula; SILVA,Maria de Fátima Gomes da; CARIOCA,Antônio Augusto Ferreira; ADRIANO,Lia Silveira; ABREU,Fernando Antônio Pinto de; WURLITZER,Nedio Jair; PINTO,Claudia de Oliveira; PONTES,Dorasilvia Ferreira. |
| Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were performed at the beginning and at the end of the study. The results obtained shown that the 2-weeks consumption of yacon syrup does not promote serum LPS alteration in healthy volunteers. Moreover, the glycemic and lipid profile were also similar between the groups before and after the intervention. Yacon syrup did not affect blood lipid, glucose or metabolic endotoxemia. However, it is possible that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smallanthus sonchifolius; Fructooligosaccharides; Prebiotics; Lipopolysaccharides. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100194 |
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| 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 |
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| 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: Folhetos |
Palavras-chave: Membranas; Anacardium Occidentale; Smallanthus sonchifolius; Fructooligosaccharides; Microfiltration. |
| Ano: 2018 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1098857 |
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