Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

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dc.creatorTurella, Camila Cheker Brandão
dc.creatorRamirez Asquieri, Eduardo
dc.creatorAttaran, Shireen
dc.creatorDamiani, Clarissa
dc.date.accessioned2020-10-02T11:54:44Z
dc.date.available2020-10-02T11:54:44Z
dc.date.issued2014-06
dc.description.abstractYacon 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.pt_BR
dc.identifier.citationBRANDÃO, 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.pt_BR
dc.identifier.doi10.1590/S0101-20612014005000032
dc.identifier.issne- 1678-457X
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/19124
dc.language.isoengpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentEscola de Agronomia - EA (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectAlcoholic beveragept_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectFermented fruitpt_BR
dc.subjectFructooligosaccharidept_BR
dc.titleStudy of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptancept_BR
dc.typeArtigopt_BR

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