Physicochemical characterization of Saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/100110 |
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 Energydispersive 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. |
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Alles, Maria Júlia LedurTessaro, Isabel CristinaNoreña, Caciano Pelayo Zapata2014-08-12T02:10:37Z20131516-8913http://hdl.handle.net/10183/100110000913630Fructooligosaccharides (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 Energydispersive 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.application/pdfengBrazilian Archives of biology and tecnology. Curitiba. vol. 56, no. 6 (Nov./Dez. 2013), p. 1024-1033YaconFrutooligossacarídeoMembranas (Tecnologia)YaconFructooligosaccharidesMicrostructureCristallinityPhysicochemical characterization of Saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technologyinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000913630.pdf000913630.pdfTexto completo (inglês)application/pdf149060http://www.lume.ufrgs.br/bitstream/10183/100110/1/000913630.pdf03c2fe18f1e654b9e64e27964b270876MD51TEXT000913630.pdf.txt000913630.pdf.txtExtracted Texttext/plain41511http://www.lume.ufrgs.br/bitstream/10183/100110/2/000913630.pdf.txt3ffe3b52cb9cb0b167b3a5283bea1535MD52THUMBNAIL000913630.pdf.jpg000913630.pdf.jpgGenerated Thumbnailimage/jpeg1756http://www.lume.ufrgs.br/bitstream/10183/100110/3/000913630.pdf.jpg05fda0ef58f3e0c6baa3daf3ea81c44bMD5310183/1001102021-09-18 04:50:28.999351oai:www.lume.ufrgs.br:10183/100110Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-09-18T07:50:28Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.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 Júlia Ledur Yacon Frutooligossacarídeo Membranas (Tecnologia) 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 Júlia Ledur |
author_facet |
Alles, Maria Júlia 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 Júlia Ledur Tessaro, Isabel Cristina Noreña, Caciano Pelayo Zapata |
dc.subject.por.fl_str_mv |
Yacon Frutooligossacarídeo Membranas (Tecnologia) |
topic |
Yacon Frutooligossacarídeo Membranas (Tecnologia) Yacon Fructooligosaccharides Microstructure Cristallinity |
dc.subject.eng.fl_str_mv |
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 Energydispersive 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.issued.fl_str_mv |
2013 |
dc.date.accessioned.fl_str_mv |
2014-08-12T02:10:37Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
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article |
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publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/100110 |
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1516-8913 |
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000913630 |
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http://hdl.handle.net/10183/100110 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Brazilian Archives of biology and tecnology. Curitiba. vol. 56, no. 6 (Nov./Dez. 2013), p. 1024-1033 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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