Physicochemical characterization of Saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

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 t...

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Detalles Bibliográficos
Autores: Alles, Maria Júlia Ledur, Tessaro, Isabel Cristina, Noreña, Caciano Pelayo Zapata
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Brasil
Institución:Universidade Federal do Rio Grande do Sul (UFRGS)
Repositorio:Repositório Institucional da UFRGS
Idioma:inglés
OAI Identifier:oai:www.lume.ufrgs.br:10183/100110
Acceso en línea:http://hdl.handle.net/10183/100110
Access Level:acceso abierto
Palabra clave:Yacon
Frutooligossacarídeo
Membranas (Tecnologia)
Fructooligosaccharides
Microstructure
Cristallinity
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spelling 2014-08-12T02:10:37Z20131516-8913http://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:UFRGSAlles, Maria Júlia LedurTessaro, Isabel CristinaNoreña, Caciano Pelayo ZapataORIGINAL000913630.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 InstitucionalPUBhttps://lume.ufrgs.br/oai/requestlume@ufrgs.bropendoar: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
dc.creator.none.fl_str_mv Alles, Maria Júlia Ledur
Tessaro, Isabel Cristina
Noreña, Caciano Pelayo Zapata
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.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
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10183/100110
dc.identifier.issn.pt_BR.fl_str_mv 1516-8913
dc.identifier.nrb.pt_BR.fl_str_mv 000913630
identifier_str_mv 1516-8913
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url http://hdl.handle.net/10183/100110
dc.language.iso.fl_str_mv eng
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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
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dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRGS
instname:Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
instname_str Universidade Federal do Rio Grande do Sul (UFRGS)
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institution UFRGS
reponame_str Repositório Institucional da UFRGS
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