Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/19129
Tipo do documento: Artigo
Título: Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition
Autor: Rodrigues, Oscar Romero Lopes
Ramirez Asquieri, Eduardo
Orsi, Daniela Castilho
Abstract: 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 the processing of flour. Yacon flour presented an attractive color and good sensory properties, without residual aroma. The contents of FOS and phenolic compounds obtained in yacon flour were 28.60 g.100 g–1 and 1.35 g.100 g–1. Yacon flour can be considered as a potential functional food, especially due to high levels of FOS, which allows for its use in formulation of various foods.
Palavras-chave: Fructooligosaccharide
Cysteine
Citric acid
Polyphenol oxidase
Ascorbic acid
País: Brasil
Unidade acadêmica: Faculdade de Farmácia - FF (RG)
Citação: RODRIGUES, Oscar Romero Lopes; RAMIREZ ASQUIERI, Eduardo; ORSI, Daniela Castilho. Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition. Food Science and Technology, Campinas, v. 34, n. 2, p. 275-280, 2014.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/fst.2014.0045
Endereço da licença: http://creativecommons.org/licenses/by-nc-nd/3.0/br/
Identificador do documento: 10.1590/fst.2014.0045
URI: http://repositorio.bc.ufg.br/handle/ri/19129
Data de publicação: Jun-2014
Aparece nas coleções:EA - Artigos publicados em periódicos

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