Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Detalhes bibliográficos
Autor(a) principal: Brandão,Camila Cheker
Data de Publicação: 2014
Outros Autores: Asquieri,Eduardo Ramirez, Attaran,Shireen, Damiani,Clarissa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016
Resumo: Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.
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spelling Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptancealcoholic beveragefermented fruitfructooligosaccharideantioxidant capacityYacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016Food Science and Technology v.34 n.2 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612014005000032info:eu-repo/semantics/openAccessBrandão,Camila ChekerAsquieri,Eduardo RamirezAttaran,ShireenDamiani,Clarissaeng2014-08-04T00:00:00Zoai:scielo:S0101-20612014000200016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-08-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
title Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
spellingShingle Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
Brandão,Camila Cheker
alcoholic beverage
fermented fruit
fructooligosaccharide
antioxidant capacity
title_short Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
title_full Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
title_fullStr Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
title_full_unstemmed Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
title_sort Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
author Brandão,Camila Cheker
author_facet Brandão,Camila Cheker
Asquieri,Eduardo Ramirez
Attaran,Shireen
Damiani,Clarissa
author_role author
author2 Asquieri,Eduardo Ramirez
Attaran,Shireen
Damiani,Clarissa
author2_role author
author
author
dc.contributor.author.fl_str_mv Brandão,Camila Cheker
Asquieri,Eduardo Ramirez
Attaran,Shireen
Damiani,Clarissa
dc.subject.por.fl_str_mv alcoholic beverage
fermented fruit
fructooligosaccharide
antioxidant capacity
topic alcoholic beverage
fermented fruit
fructooligosaccharide
antioxidant capacity
description Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612014005000032
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.2 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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