Yacon
Mostrando 1-12 de 81 artigos, teses e dissertações.
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1. Secagem de yacon pré-tratado por desidratação osmótica com pulso de vácuo
RESUMO Neste estudo, o yacon foi seco pelo uso de desidratação osmótica com pulso de vácuo como pré-tratamento seguida por secagem a vácuo (em diferentes temperaturas) ou secagem convectiva. O uso de desidratação osmótica e de vácuo na secagem teve sua influência avaliada com relação à cinética de secagem e à qualidade do produto final consid
Rev. bras. eng. agríc. ambient.. Publicado em: 2021-08
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2. Crescimento de yacon sob sombreamento artificial
RESUMO Yacon é uma raiz tuberosa cultivada em regiões de clima ameno com grandes altitudes, com capacidade também de se desenvolver em baixas altitudes. O objetivo deste estudo foi avaliar as taxas de crescimento e a partição de fotoassimilados em plantas de yacon sob diferentes níveis de sombreamento artificial. O experimento foi conduzido em quatro n
Hortic. Bras.. Publicado em: 2021-04
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3. Effects of yacon flour associated with an energy restricted diet on intestinal permeability, fecal short chain fatty acids, oxidative stress and inflammation markers levels in adults with obesity or overweight: a randomized, double blind, placebo controlled clinical trial
ABSTRACT Objectives Yacon flour is rich in bioactive compounds (phenolic compounds and fructooligosaccharides (FOS)), and may therefore reduce the risk of diseases associated with excess body weight. However, its effect on fecal short chain fatty acids (SCFA), intestinal permeability, oxidative stress and inflammation markers has not been studied in adult
Arch. Endocrinol. Metab.. Publicado em: 2020-10
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4. Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial
Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were perf
Food Sci. Technol. Publicado em: 2020-03
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5. Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats
Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variable
Food Sci. Technol. Publicado em: 2020-03
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6. Densidade de plantio de yacon em consórcio com milho sob pomar de bananeira
RESUMO Yacon é uma cultura que demanda desenvolvimento de estratégias para seu cultivo. Dentre as possibilidades, está a introdução da yacon em lavouras perenes através de consórcios. Objetivou-se com o presente trabalho avaliar diferentes densidades de plantio de yacon cultivada em consórcio com milho, sob pomar de bananeira, verificando seu desenvo
Hortic. Bras.. Publicado em: 2020-01
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7. Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial
Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were perf
Food Sci. Technol. Publicado em: 20/12/2019
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8. Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats
Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variable
Food Sci. Technol. Publicado em: 20/12/2019
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9. Relationship Between Parameters of Development and Functional Compounds of Yacon Leaves
Abstract Yacon is a tuberous root from the Andean region being increasingly grown across the world due to the low caloric values of their roots and the functional properties of extractions of its leaves. However, there is still a gap in the knowledge of how the plant develops, and if physical and chemical changes are noticed regarding maturity. The subject o
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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10. Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp
ABSTRACT In this study, we examined the effects of lactic acid bacteria (LAB) inoculant and beet pulp (BP) on the quality of yacon (Smallanthus sonchifolius) residue silage. Yacon silage was prepared using a small-scale system of silage fermentation, and the treatments were as follows: control silage without any additive and silages with LAB inoculant Chikus
R. Bras. Zootec.. Publicado em: 28/10/2019
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11. Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds
Resumo O xarope de yacon (XY) e o extrato concentrado de caju (ECC) são produtos que apresentam elevadas concentrações de compostos bioativos, como fruto-oligossacarídeos e carotenoides, que exibem propriedades prebióticas e antioxidantes. O objetivo deste trabalho foi avaliar o impacto de XY e ECC nas características químicas, físicas, físico-quím
Braz. J. Food Technol.. Publicado em: 24/10/2019
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12. Crescimento e desenvolvimento de yacon em diferentes períodos de plantio e regiões de cultivo
RESUMO. O crescente interesse pela exploração comercial da yacon tem demandado conhecimentos tecnológicos adequados para a implantação e manejo da cultura, incluindo períodos de plantio e regiões de cultivo que contribuam para o crescimento e o desenvolvimento satisfatório da espécie. Este estudo foi realizado em dois locais diferentes, um em uma re
Acta Sci., Agron.. Publicado em: 03/09/2018