NDLI: Farinha de yacon (Smallanthus sonchifolius): produção e caracterização química

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Farinha de yacon (Smallanthus sonchifolius): produção e caracterização química

Content Provider	Semantic Scholar
Author	Rodrigues, Fabiana Carvalho Castro, Adriano Simões Barbosa Martino, Hércia Stampini Duarte Ferreira, Célia L. Fortes
Copyright Year	2011
Abstract	This study aimed at producing flour from yacon root pulp and assessing the process viability, and to characterize the chemical composition. The chemical composition analyses were performed according to the The Scientific Association Dedicated to Analytical Excellence (AOAC). The dietary fiber contents were analyzed by enzymatic-gravimetric methodology, the sugars and fructooligosaccharides (FOS) by high performance liquid chromatography and the minerals by spectrophotometry for emission of plasma. From 115.5 kg of yacon in natura, 9.6 kg of flour were produced with the following composition: 6.9 g.100 g-1 of moisture, 2.7 g.100 g-1 of protein, 0.15 g.100 g-1 of lipid, 5.4 g.100 g-1 of ash, 25.7 g.100 g-1 of oligofrutans, 38.95 g.100 g-1 of total carbohydrates, 0.05 g.100 g-1 of calcium, 0.21 g.100 g-1 of phosphorus and 0.18 g.100 g-1 of magnesium. The process for preparing the flour improved to lengthen the yacon life. In addition, it is also essential the availability of yacon in flour format on the market to facilitate its use for preparing bakery products, and allow it to be on sale at any period the year.
Starting Page	290
Ending Page	295
Page Count	6
File Format	PDF HTM / HTML
Volume Number	70
Alternate Webpage(s)	http://periodicos.ses.sp.bvs.br/pdf/rial/v70n3/v70n3a06.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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