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Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

dc.contributor.authorBrochier, Bethaniapt_BR
dc.contributor.authorMarczak, Ligia Damasceno Ferreirapt_BR
dc.contributor.authorNoreña, Caciano Pelayo Zapatapt_BR
dc.date.accessioned2016-08-09T02:14:59Zpt_BR
dc.date.issued2015pt_BR
dc.identifier.issn1516-8913pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/144298pt_BR
dc.description.abstractThe present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup weight ratio of 1:12, with magnetic stirring at 23°C and atmospheric pressure. The best results were achieved for glycerol and sorbitol with 80 ± 4% and 81± 1% of water removal and increase of 3.73 ± 0.11 and 4.30 ± 0.16 times in total soluble solids respectively. Maltodextrin did not promote dehydration.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofBrazilian archives of biology and technology. Curitiba. Vol. 58, n. 1 (Jan./Feb. 2015), p. 34-40pt_BR
dc.rightsOpen Accessen
dc.subjectOsmotic dehydrationen
dc.subjectYaconpt_BR
dc.subjectDesidratação osmóticapt_BR
dc.subjectOsmotic agenten
dc.subjectInulinapt_BR
dc.subjectYaconen
dc.subjectFOSen
dc.subjectInulinen
dc.subjectPrebioticen
dc.titleUse of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yaconpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000984902pt_BR
dc.type.originNacionalpt_BR


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