Obtaining and physicochemical characterization of yacon derivatives
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia na Agricultura |
Texto Completo: | https://periodicos.ufv.br/reveng/article/view/15122 |
Resumo: | The present study aimed to develop and evaluate methodologies of yacon root processing for the production of whole juice, syrup and flour. The physicochemical and color attributes of the derivatives were evaluated through the parameters L*, b*, h. C. ANOVA and Tukey’s test were used to analyze the obtained data, at a 5% significance level. The bleaching treatment was effective in the preparation of the juices by keeping the color coordinates constant and preserving the physicochemical characteristics. Regarding the color coordinates, the syrup with citric acid presented a higher L* value, which indicates greater clarity than the others; a h value near 90°, which indicates greater proximity to the yellow color; and a higher C value, which reveals greater color purity. The pie flour presented high crude fiber content and, together with the control syrup, the highest ash content. The syrup with the antioxidant citric acid presented the best color coordinates and a pH close to 4.5, which makes it the best yacon derivative among those analyzed in this study. |
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Obtaining and physicochemical characterization of yacon derivativesObtaining and physicochemical characterization of yacon derivatives: Smallanthus sonchifoliusyacon juicesyrupflourSmallanthus sonchifolius,Yacon juiceSyrupFlourThe present study aimed to develop and evaluate methodologies of yacon root processing for the production of whole juice, syrup and flour. The physicochemical and color attributes of the derivatives were evaluated through the parameters L*, b*, h. C. ANOVA and Tukey’s test were used to analyze the obtained data, at a 5% significance level. The bleaching treatment was effective in the preparation of the juices by keeping the color coordinates constant and preserving the physicochemical characteristics. Regarding the color coordinates, the syrup with citric acid presented a higher L* value, which indicates greater clarity than the others; a h value near 90°, which indicates greater proximity to the yellow color; and a higher C value, which reveals greater color purity. The pie flour presented high crude fiber content and, together with the control syrup, the highest ash content. The syrup with the antioxidant citric acid presented the best color coordinates and a pH close to 4.5, which makes it the best yacon derivative among those analyzed in this study.The present study aimed to develop and evaluate methodologies of yacon root processing for the production of whole juice, syrup and flour. The physicochemical and color attributes of the derivatives were evaluated through the parameters L*, b*, h. C. ANOVA and Tukey’s test were used to analyze the obtained data, at a 5% significance level. The bleaching treatment was effective in the preparation of the juices by keeping the color coordinates constant and preserving the physicochemical characteristics. Regarding the color coordinates, the syrup with citric acid presented a higher L* value, which indicates greater clarity than the others; a h value near 90°, which indicates greater proximity to the yellow color; and a higher C value, which reveals greater color purity. The pie flour presented high crude fiber content and, together with the control syrup, the highest ash content. The syrup with the antioxidant citric acid presented the best color coordinates and a pH close to 4.5, which makes it the best yacon derivative among those analyzed in this study.Universidade Federal de Viçosa - UFV2023-10-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/1512210.13083/reveng.v30i1.15122Engineering in Agriculture; Vol. 31 No. Contínua (2023); 158-167Revista Engenharia na Agricultura - REVENG; v. 31 n. Contínua (2023); 158-1672175-68131414-3984reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/reveng/article/view/15122/8549Copyright (c) 2023 Revista Engenharia na Agricultura - REVENGhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessCoelho, Ana Paula de FreitasBaioco, Flavia FracalossiSilva, Camilla Sena daSilva, Luis Cesar da Silva da2023-10-30T16:50:19Zoai:ojs.periodicos.ufv.br:article/15122Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-10-30T16:50:19Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Obtaining and physicochemical characterization of yacon derivatives Obtaining and physicochemical characterization of yacon derivatives |
title |
Obtaining and physicochemical characterization of yacon derivatives |
spellingShingle |
Obtaining and physicochemical characterization of yacon derivatives Coelho, Ana Paula de Freitas : Smallanthus sonchifolius yacon juice syrup flour Smallanthus sonchifolius, Yacon juice Syrup Flour |
title_short |
Obtaining and physicochemical characterization of yacon derivatives |
title_full |
Obtaining and physicochemical characterization of yacon derivatives |
title_fullStr |
Obtaining and physicochemical characterization of yacon derivatives |
title_full_unstemmed |
Obtaining and physicochemical characterization of yacon derivatives |
title_sort |
Obtaining and physicochemical characterization of yacon derivatives |
author |
Coelho, Ana Paula de Freitas |
author_facet |
Coelho, Ana Paula de Freitas Baioco, Flavia Fracalossi Silva, Camilla Sena da Silva, Luis Cesar da Silva da |
author_role |
author |
author2 |
Baioco, Flavia Fracalossi Silva, Camilla Sena da Silva, Luis Cesar da Silva da |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Coelho, Ana Paula de Freitas Baioco, Flavia Fracalossi Silva, Camilla Sena da Silva, Luis Cesar da Silva da |
dc.subject.por.fl_str_mv |
: Smallanthus sonchifolius yacon juice syrup flour Smallanthus sonchifolius, Yacon juice Syrup Flour |
topic |
: Smallanthus sonchifolius yacon juice syrup flour Smallanthus sonchifolius, Yacon juice Syrup Flour |
description |
The present study aimed to develop and evaluate methodologies of yacon root processing for the production of whole juice, syrup and flour. The physicochemical and color attributes of the derivatives were evaluated through the parameters L*, b*, h. C. ANOVA and Tukey’s test were used to analyze the obtained data, at a 5% significance level. The bleaching treatment was effective in the preparation of the juices by keeping the color coordinates constant and preserving the physicochemical characteristics. Regarding the color coordinates, the syrup with citric acid presented a higher L* value, which indicates greater clarity than the others; a h value near 90°, which indicates greater proximity to the yellow color; and a higher C value, which reveals greater color purity. The pie flour presented high crude fiber content and, together with the control syrup, the highest ash content. The syrup with the antioxidant citric acid presented the best color coordinates and a pH close to 4.5, which makes it the best yacon derivative among those analyzed in this study. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/reveng/article/view/15122 10.13083/reveng.v30i1.15122 |
url |
https://periodicos.ufv.br/reveng/article/view/15122 |
identifier_str_mv |
10.13083/reveng.v30i1.15122 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/reveng/article/view/15122/8549 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Engenharia na Agricultura - REVENG https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Engenharia na Agricultura - REVENG https://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
Engineering in Agriculture; Vol. 31 No. Contínua (2023); 158-167 Revista Engenharia na Agricultura - REVENG; v. 31 n. Contínua (2023); 158-167 2175-6813 1414-3984 reponame:Engenharia na Agricultura instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
Engenharia na Agricultura |
collection |
Engenharia na Agricultura |
repository.name.fl_str_mv |
Engenharia na Agricultura - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br |
_version_ |
1800211147419287552 |