Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600019 |
Resumo: | Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated powder, with aw of 0.284 and CIELAB color coordinates L*, a* and b* of 76.25±1.19, -1.03±0.09 and 1.02±0.03, respectively. It was highly hygroscopic and with agglomeration tendency, confirmed by the formation of bridges between particles on the SEM images. No peaks were identified at X-ray diffractograms, indicating its amorphous characteristics, but sample high hygrospicity and formation of a rigid mass might have hampered a trustable X-ray analysis. |
id |
TECPAR-1_d43996a97ed19196074705e9582d48d6 |
---|---|
oai_identifier_str |
oai:scielo:S1516-89132013000600019 |
network_acronym_str |
TECPAR-1 |
network_name_str |
Brazilian Archives of Biology and Technology |
repository_id_str |
|
spelling |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technologyyaconfructooligosaccharidesmicrostructurecristallinityFructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated powder, with aw of 0.284 and CIELAB color coordinates L*, a* and b* of 76.25±1.19, -1.03±0.09 and 1.02±0.03, respectively. It was highly hygroscopic and with agglomeration tendency, confirmed by the formation of bridges between particles on the SEM images. No peaks were identified at X-ray diffractograms, indicating its amorphous characteristics, but sample high hygrospicity and formation of a rigid mass might have hampered a trustable X-ray analysis.Instituto de Tecnologia do Paraná - Tecpar2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600019Brazilian Archives of Biology and Technology v.56 n.6 2013reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132013000600019info:eu-repo/semantics/openAccessAlles,Maria Julia LedurTessaro,Isabel CristinaNoreña,Caciano Pelayo Zapataeng2014-01-15T00:00:00Zoai:scielo:S1516-89132013000600019Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2014-01-15T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
title |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
spellingShingle |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology Alles,Maria Julia Ledur yacon fructooligosaccharides microstructure cristallinity |
title_short |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
title_full |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
title_fullStr |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
title_full_unstemmed |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
title_sort |
Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology |
author |
Alles,Maria Julia Ledur |
author_facet |
Alles,Maria Julia Ledur Tessaro,Isabel Cristina Noreña,Caciano Pelayo Zapata |
author_role |
author |
author2 |
Tessaro,Isabel Cristina Noreña,Caciano Pelayo Zapata |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Alles,Maria Julia Ledur Tessaro,Isabel Cristina Noreña,Caciano Pelayo Zapata |
dc.subject.por.fl_str_mv |
yacon fructooligosaccharides microstructure cristallinity |
topic |
yacon fructooligosaccharides microstructure cristallinity |
description |
Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated powder, with aw of 0.284 and CIELAB color coordinates L*, a* and b* of 76.25±1.19, -1.03±0.09 and 1.02±0.03, respectively. It was highly hygroscopic and with agglomeration tendency, confirmed by the formation of bridges between particles on the SEM images. No peaks were identified at X-ray diffractograms, indicating its amorphous characteristics, but sample high hygrospicity and formation of a rigid mass might have hampered a trustable X-ray analysis. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-01 |
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=S1516-89132013000600019 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600019 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132013000600019 |
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 |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.56 n.6 2013 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318276017127424 |