Development of a low calorie yacon jam: physico chemical, microbiological and sensory characterization Report as inadecuate




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Maria Inês de Souza Dantas ; Christiane Mileib Vasconcelos ; Maria Cristina Dantas Vanetti ; Sônia Machado Rocha Ribeiro ; Bárbara Nery-Enes ; Julia D Nelson ; Hércia Stampini Duarte Martino ;Revista Chilena de Nutrición 2012, 39 (3)

Author: Aline Carvalho Salvador

Source: http://www.redalyc.org/


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Revista Chilena de Nutrición ISSN: 0716-1549 sochinut@tie.cl Sociedad Chilena de Nutrición, Bromatología y Toxicología Chile Carvalho Salvador, Aline; de Souza Dantas, Maria Inês; Mileib Vasconcelos, Christiane; Dantas Vanetti, Maria Cristina; Machado Rocha Ribeiro, Sônia; Nery-Enes, Bárbara; Nelson, Julia D; Stampini Duarte Martino, Hércia Development of a low calorie yacon jam: physico chemical, microbiological and sensory characterization Revista Chilena de Nutrición, vol.
39, núm.
3, septiembre, 2012, pp.
72-77 Sociedad Chilena de Nutrición, Bromatología y Toxicología Santiago, Chile Available in: http:--www.redalyc.org-articulo.oa?id=46923920011 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Rev Chil Nutr Vol.
39, Nº3, Septiembre 2012 Desarrollo de jalea de yacón de reducido valor calórico: caracterización físico-química, microbiológica y sensorial Development of a low calorie yacon jam: physico chemical, microbiological and sensory characterization ABSTRACT This study aimed to evaluate the physical-chemical, microbiological and sensory characteristics of four formulations of yacon jams.
The following characteristics were analyzed: chemical composition, soluble solids, pH, microbiological presence of total coliforms and salmonella at 45 °C, and presence of fungi and yeasts.
The yacon jams exhibited high moisture content ( 62%) as well as high concentrations of carbohydrates ( 28%) and total dietary fiber (2.5%), mainly fructooligosaccharides ( 0.9%). The average energy value was 124.6 kcal-100 g.
The average pH was 3.8 and the soluble solids measured 27.6 °Brix.
All yacon jams complied with standard microbiological requirements and received high acceptance scores, especially the yacon jam and yac...





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