Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Food Science and Technology (Campinas)

Camila Cheker Brandão²  Eduardo Ramirez Asquieri²  Shireen Attaran¹  Clarissa Damiani² 

[1] ,Federal University of Goiás Faculty of Agronomy Goiania GO ,Brazil

关键词: alcoholic beverage;    fermented fruit;    fructooligosaccharide;    antioxidant capacity;   

DOI  :  10.1590/S0101-20612014005000032

来源: SciELO

【 摘 要 】

Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.

【 授权许可】

CC BY   
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