Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/19124
Tipo do documento: Artigo
Título: Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
Autor: Turella, Camila Cheker Brandão
Ramirez Asquieri, Eduardo
Attaran, Shireen
Damiani, Clarissa
Abstract: 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 significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.
Palavras-chave: Alcoholic beverage
Antioxidant capacity
Fermented fruit
Fructooligosaccharide
País: Brasil
Unidade acadêmica: Escola de Agronomia - EA (RG)
Citação: BRANDÃO, Camila Cheker; RAMIREZ ASQUIERI, Eduardo; ATTARAN, Shireen; DAMIANI, Clarissa. Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance. Food Science and Technology, Campinas, v. 34, n. 2, p. 324-331, 2014.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/S0101-20612014005000032
Endereço da licença: http://creativecommons.org/licenses/by-nc-nd/3.0/br/
Identificador do documento: 10.1590/S0101-20612014005000032
URI: http://repositorio.bc.ufg.br/handle/ri/19124
Data de publicação: Jun-2014
Aparece nas coleções:EA - Artigos publicados em periódicos

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