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Registros recuperados: 9
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Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides Ciência Rural
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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Effect of substrate feeding on production of fructosyltransferase by Penicillium purpurogenum BJM
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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Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial Ciênc. Tecnol. Aliment.
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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Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial Ciênc. Tecnol. Aliment.
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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Evaluation of nutritional and chemical composition of yacon syrup using 1HNMR and UPLC-ESI-Q-TOF-MSE. Repositório Alice
SILVA, M. de F. G. da; DIONISIO, A. P.; ABREU, F. A. P. de; BRITO, E. S. de; WURLITZER, N. J.; SILVA, L. M. A. e; RIBEIRO, P. R. V.; RODRIGUES, S.; TANIGUCHI, C. A. K.; PONTES, D. F..
bitstream/item/177699/1/ART18018.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Prebiotic; Chlorogenic acid; Fructooligosaccharides; Smallanthus sonchifolius.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091924
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Mutagenesis of Aspergillus oryzae IPT-301 to improve the production of β-fructofuranosidase BJM
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
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Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology BABT
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
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Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice Ciênc. Tecnol. Aliment.
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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Suco clarificado de yacon: processo, caracterização e aceitabilidade de bebidas mistas formuladas com suco de caju. Infoteca-e
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
Registros recuperados: 9
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