Benefícios e propriedades tecnológicas em alimentos enriquecidos com farinha de batata yacon

• Autor(a) principal: Barabba, Giovanna Guimarães
• Data de Publicação: 2023
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFSCAR
• Texto Completo: https://repositorio.ufscar.br/handle/ufscar/17728
• topic: Batata; Yacon; Smallanthus sonchifolius; Potato; Alimentos funcionais; Yacon´s flour; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::FISIOLOGIA POS-COLHEITA

One of the most important aspects in controlling, preventing, and treatment for several diseases is food. Because of that, the interest in functional food has been increasing steadily to promote health in general. Functional food is those that when part of a diet, besides the basic nutrition functions, present physiological and metabolic function benefits to the organism, contributing towards health, life quality and disease prevention. Health research utilizing yacon and its derivatives stand out for their prebiotic potential, antioxidant activity, immune system improvements and decrease on blood glucose. Due to the nutritional and functional benefits that the yacon potato presents, its flour has been developed and used as an ingredient. The use of yacon and its derivatives in developing new food products is promising, since its functional properties are being researched and confirmed scientifically over time. It is possible to make yacon into flour, and with it, develop new products such as: breads, cakes, frozen yogurt, tilapia fishburger and others. The main objective of this study is to compile the necessary information for analysis and comparison of the use of yacon potato flour in formulations and its benefits for human health based on theoretical foundations, resulting in a literature review.