Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)

Autores
del Castillo, Valeria; Goldner, Maria Cristina; Armada de Romano, Margarita
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.
Fil: del Castillo, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
YACON PRODUCTS
TEXTURE PROFILE
FOS
OSMOTIC DEHYDRATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62697
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)del Castillo, ValeriaGoldner, Maria CristinaArmada de Romano, MargaritaYACON PRODUCTSTEXTURE PROFILEFOSOSMOTIC DEHYDRATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.Fil: del Castillo, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaTST2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62697del Castillo, Valeria; Goldner, Maria Cristina; Armada de Romano, Margarita; Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius); TST; Turkish Journal of Agriculture - Food Science and Technology; 4; 7; 7-2016; 540-5442148-127XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.24925/turjaf.v4i7.540-544.694info:eu-repo/semantics/altIdentifier/url/http://www.agrifoodscience.com/index.php/TURJAF/article/view/694info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:22Zoai:ri.conicet.gov.ar:11336/62697instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:23.174CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
title Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
spellingShingle Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
del Castillo, Valeria
YACON PRODUCTS
TEXTURE PROFILE
FOS
OSMOTIC DEHYDRATION
title_short Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
title_full Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
title_fullStr Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
title_full_unstemmed Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
title_sort Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)
dc.creator.none.fl_str_mv del Castillo, Valeria
Goldner, Maria Cristina
Armada de Romano, Margarita
author del Castillo, Valeria
author_facet del Castillo, Valeria
Goldner, Maria Cristina
Armada de Romano, Margarita
author_role author
author2 Goldner, Maria Cristina
Armada de Romano, Margarita
author2_role author
author
dc.subject.none.fl_str_mv YACON PRODUCTS
TEXTURE PROFILE
FOS
OSMOTIC DEHYDRATION
topic YACON PRODUCTS
TEXTURE PROFILE
FOS
OSMOTIC DEHYDRATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.
Fil: del Castillo, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/62697
del Castillo, Valeria; Goldner, Maria Cristina; Armada de Romano, Margarita; Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius); TST; Turkish Journal of Agriculture - Food Science and Technology; 4; 7; 7-2016; 540-544
2148-127X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62697
identifier_str_mv del Castillo, Valeria; Goldner, Maria Cristina; Armada de Romano, Margarita; Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius); TST; Turkish Journal of Agriculture - Food Science and Technology; 4; 7; 7-2016; 540-544
2148-127X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.24925/turjaf.v4i7.540-544.694
info:eu-repo/semantics/altIdentifier/url/http://www.agrifoodscience.com/index.php/TURJAF/article/view/694
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv TST
publisher.none.fl_str_mv TST
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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