Bibliographic citations
Mejía, R., (2015). Impregnación al vacio de fructooligosacáridos de yacón (Smallanthus sonchifolius Poepp & Endl.) en manzana [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2177
Mejía, R., Impregnación al vacio de fructooligosacáridos de yacón (Smallanthus sonchifolius Poepp & Endl.) en manzana [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/2177
@misc{renati/1115410,
title = "Impregnación al vacio de fructooligosacáridos de yacón (Smallanthus sonchifolius Poepp & Endl.) en manzana",
author = "Mejía Águila, Reina Andrea",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
Yacon (Smallanthus sonchifolius Poepp. & Endl.) is a Peruvian native food with a source of nutritional prebiotic potential that is known as fructooligosaccharides (FOS) which have not reached the relevance that other sources of non- digestible sugars have in the actuality. The job target was to incorporate these functional compounds that this native root providesin a food matrix, such as the apple, through the vacuum impregnation technology. Firstly, the methodology to obtain a clarified yacon extract with a high content of fructooligosaccharides and low color variation (∆E) was defined. The influence of the tricalcic phosphate was essayed in different concentrations (2.5, 5, 10, 40, 70 and 100 ppm) as an adjuvant in the clarification process. The clarified extract with 2.5 ppm got 98.6% FOS efficiency and the lowest color variation (∆E = 3.03). Later, clarified yacon syrups (20, 28 and 36° Brix) were got and altogether with different temperatures (25 and 35°C), the vacuum impregnation process was applied on Delicia apples with a vacuum pressure of 50 mbar, impregnation time of 10 minutes and relaxation time of 10 minutes. The best treatment with a syrup concentration of 28°Brix and an impregnation temperature of 35°C turned out apple snacks with 30.5% FOS and ∆E = 21.7. The last part of this study consisted on the evaluation of physicochemical and functional properties of this snack for a period of 6 weeks in which significant differences were found in the texture (maximum force disruption), titratable acidity and fructooligosaccharides content.
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