| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000374057 |
| ISSN: | 1516-8913 |
| Autores: | Alles, Maria Julia Ledur1 Tessaro, Isabel Cristina1 Noreña, Caciano Pelayo Zapata1 |
| Instituciones: | 1Universidade Federal do Rio Grande do Sul, Instituto de Ciencia e Tecnologia de Alimentos, Porto Alegre, Rio Grande do Sul. Brasil |
| Año: | 2013 |
| Periodo: | Nov-Dic |
| Volumen: | 56 |
| Número: | 6 |
| Paginación: | 1024-1033 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | 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 |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Edulcorantes naturales, Fructooligosácaridos, Caracterización fisicoquímica, Cristalinidad, Smallanthus sonchifolius |
| Keyword: | Chemistry, Food chemistry, Natural sweeteners, Fructooligosacharides, Crystallinity, Smallanthus sonchifolius |
| Texto completo: | Texto completo (Ver HTML) |
