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Valéria Paula Rodrigues Minim ; José Benício Paes Chaves ;Revista Chilena de Nutrición 2012, 39 (3)

Autor: Christiane Mileib Vasconcelos

Fuente: http://www.redalyc.org/


Introducción



Revista Chilena de Nutrición ISSN: 0716-1549 sochinut@tie.cl Sociedad Chilena de Nutrición, Bromatología y Toxicología Chile Mileib Vasconcelos, Christiane; Rodrigues Minim, Valéria Paula; Paes Chaves, José Benício Low-calorie yogurt added with yacon flour: development and physicochemical evaluation Revista Chilena de Nutrición, vol.
39, núm.
3, septiembre, 2012, pp.
65-71 Sociedad Chilena de Nutrición, Bromatología y Toxicología Santiago, Chile Available in: http:--www.redalyc.org-articulo.oa?id=46923920010 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Rev Chil Nutr Vol.
39, Nº3, Septiembre 2012 Yogur bajo en calorías añadido con harina de yacón: desarrollo y evaluación físico-química Low-calorie yogurt added with yacon flour: development and physicochemical evaluation ABSTRACT Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties.
In this study, yacon flour was used as an ingredient in light yogurt in the following concentrations: 1.58; 2.56; 3.00 and 3.86%.
Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined.
Results were evaluated through analyses of variance and regression. Centesimal composition of the yogurts allowed for their classification as low-fat foods, presenting low carbohydrate content and containing dietary fiber, especially those supplemented with more than 2.56% yacon flour, which may be considered as sources of fiber and, consequently, prebiotics.
Physicochemical analysis revealed significant (p 0.05) changes in analysis of color, soluble solids, acidity and viscosity at the temperatures of 10 and 25 °C ...





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