Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

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dc.creatorRodrigues, Oscar Romero Lopes
dc.creatorRamirez Asquieri, Eduardo
dc.creatorOrsi, Daniela Castilho
dc.date.accessioned2020-10-05T15:16:55Z
dc.date.available2020-10-05T15:16:55Z
dc.date.issued2014-06
dc.description.abstractYacon 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.pt_BR
dc.identifier.citationRODRIGUES, 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.pt_BR
dc.identifier.doi10.1590/fst.2014.0045
dc.identifier.issne- 1678-457X
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/19129
dc.language.isoengpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFaculdade de Farmácia - FF (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectFructooligosaccharidept_BR
dc.subjectCysteinept_BR
dc.subjectCitric acidpt_BR
dc.subjectPolyphenol oxidasept_BR
dc.subjectAscorbic acidpt_BR
dc.titlePrevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical compositionpt_BR
dc.typeArtigopt_BR

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