Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology



Document title: Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology
Journal: Brazilian archives of biology and technology
Database: PERIÓDICA
System number: 000374057
ISSN: 1516-8913
Authors: 1
1
1
Institutions: 1Universidade Federal do Rio Grande do Sul, Instituto de Ciencia e Tecnologia de Alimentos, Porto Alegre, Rio Grande do Sul. Brasil
Year:
Season: Nov-Dic
Volumen: 56
Number: 6
Pages: 1024-1033
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Experimental, aplicado
English abstract Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated powder, with aw of 0.284 and CIELAB color coordinates L*, a* and b* of 76.25±1.19, -1.03±0.09 and 1.02±0.03, respectively. It was highly hygroscopic and with agglomeration tendency, confirmed by the formation of bridges between particles on the SEM images. No peaks were identified at X-ray diffractograms, indicating its amorphous characteristics, but sample high hygrospicity and formation of a rigid mass might have hampered a trustable X-ray analysis
Disciplines: Química
Keyword: Química de alimentos,
Edulcorantes naturales,
Fructooligosácaridos,
Caracterización fisicoquímica,
Cristalinidad,
Smallanthus sonchifolius
Keyword: Chemistry,
Food chemistry,
Natural sweeteners,
Fructooligosacharides,
Crystallinity,
Smallanthus sonchifolius
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