onr:"swepub:oai:lup.lub.lu.se:b3e59e5f-dc15-488f-a399-b74e382962ff"
Search: onr:"swepub:oai:lup.lub.lu.se:b3e59e5f-dc15-488f-a399-b74e382962ff" > Antioxidants in yac...
- 1 of 1
- Previous record
- Next record
- To hitlist
- Castro, AlejandraLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH (author)
Antioxidants in yacon products and effect of long term storage
- Article/chapterEnglish2012
Publisher, publication year, extent ...
- 2012
Numbers
- LIBRIS-ID:oai:lup.lub.lu.se:b3e59e5f-dc15-488f-a399-b74e382962ff
- https://lup.lub.lu.se/record/3284021URI
- https://doi.org/10.1590/S0101-20612012005000064DOI
Supplementary language notes
- Language:English
- Summary in:English
Part of subdatabase
- SwePubSwePub
Classification
Notes
- Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 degrees C to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.
Subject headings and genre
- TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
- ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
- yacon
- phenolic content
- drying
- storage
- antioxidant capacity
Added entries (persons, corporate bodies, meetings, titles ...)
- Caballero, Maciel (author)
- Herbas, Adelina (author)
- Carballo, Sergio (author)
- LivsmedelsteknikAvdelningen för livsmedel och läkemedel (creator_code:org_t)
Related titles
- In:Ciência e Tecnologia de Alimentos32:3, s. 432-4350101-2061
Internet link
Find in a library
- Ciência e Tecnologia de Alimentos (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- Castro, Alejandr ...
- Caballero, Macie ...
- Herbas, Adelina
- Carballo, Sergio
- About the subject
-
- ENGINEERING AND TECHNOLOGY
- ENGINEERING AND ...
- and Other Engineerin ...
- and Food Engineering
- Articles in the publication
- Ciência e Tecnol ...
- By the university
- Lund University
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
