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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

MILEIB VASCONCELOS, Christiane; RODRIGUES MINIM, Valéria Paula  and  PAES CHAVES, José Benício. Low-calorie yogurt added with yacon flour: development and physicochemical evaluation. Rev. chil. nutr. [online]. 2012, vol.39, n.3, pp.65-71. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182012000300010.

Yacon flour has been used in several food products due to its high fructooligosaccharides and inulin contents, compounds that present health promoting properties. In this study, yacon flour was used as an ingredient in light yogurt in the following concentrations: 1.58; 2.56; 3.00 and 3.86%. Centesimal composition, pH, soluble solids, acidity and apparent viscosity of the yogurt supplemented with yacon were determined. Results were evaluated through analyses of variance and regression. Centesimal composition of the yogurts allowed for their classification as low-fat foods, presenting low carbohydrate content and containing dietary fiber, especially those supplemented with more than 2.56% yacon flour, which may be considered as sources of fiber and, consequently, prebiotics. Physicochemical analysis revealed significant (p<0.05) changes in analysis of color, soluble solids, acidity and viscosity at the temperatures of 10 and 25 °C with the increase in yacon flour.

Keywords : ructooligosaccharides; inulin; prebiotics; yogurt; yacon.

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