Aspectos sensoriais e funcionais de pÃes com farinha de yacon (Smallanthus sonchifolius)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

In recent years researchers have been engaged in developing new products with functional properties standing out the use of yacon (Smallanthus sonchifolius), known for its content of components prebiotics, inulin and fructooligosaccharides (FOS). The research aimed to make bread flour with different levels of yacon (6 and 11%) and described them as the sensory attributes, proximate composition, glycemic index and prebiotic potential in vitro. Have been developed with bread flour added yacon, called sample P (standard bread, no flour yacon), sample A (with 6% of bread flour yacon and 3% fat) and sample B (with 11% of bread flour yacon without added fat). The microbiological quality of flour yacon was evaluated by the determination of Coliform at 45 Â C, Bacillus cereus and Salmonella sp for sensory evaluation was performed at Quantitative Descriptive Analysis (QDA), using 11 trained tasters, who set 10 sensory attributes (flavor, color, porosity and uniformity of kernels, taste, texture, umectance, buttery, adhesiveness and overall quality). It was also performed physical analysis of the loaves through the color characterization. The nutritional value of breads and characterization of flour yacon were evaluated by determining the moisture, protein, fat, ash, dietary fiber, total and fractions, carbohydrates by difference. The glycemic index (GI) was performed by enzymatic-colorimetric method and the potential for prebiotic fermentation in vitro, using differential means for probiotic bacteria. The results were analyzed by analysis of variance and tests of medium of Duncan, at 5% level of significance of the ADQ and the data represented graphically by multivariate analysis of principal components (ACP). The results physical-chemical and microbiological safety of flour showed yacon, and high levels of minerals and fiber, respectively. The sensory data showed that there was no difference between the sample A and B in relation to the attributes porosity, texture, taste and overall quality. The sample obtained the highest average in undesirable sensory attributes, such as grip and sample C had higher average for the attribute umectance due to the higher content of yacon. In the ACP, the sum of principal components 1 and 2 was 97.59%, ie the variability between samples is almost entirely explained by these two components. The breads A and B showed high-fiber, low in carbohydrates and lipids. The bread with 11% of flour showed yacon low glycemic index and with 6%, moderate glycemic index. As for the potential prebiotic was evident the presence of probiotic bacteria, particularly the Lactobacillus. The results showed that the addition of flour in bread yacon provided satisfactory products with sensory characteristics, low to moderate GI, prebiotic potential, light in fat and high fiber content according to brazilian legislation of food

ASSUNTO(S)

yacon prebiÃtico nutricao prebiotic Ãndice glicÃmico anÃlise sensorial glycemic index pÃo bread yacon sensory analysis

ACESSO AO ARTIGO

Documentos Relacionados