Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Food Science and Technology (Campinas)

Juciane De Abreu Ribeiro Pereira²  Maria De Fátima Píccolo Barcelos¹  Michel Cardoso De Angelis Pereira¹  Eric Batista Ferreira¹ 

[1] ,Instituto Federal do Sudeste de MinasBarbacena MG ,Brasil

关键词: dietary fiber;    antinutritional factors;    enzymes;    fibra alimentar;    fatores antinutricionais;    enzimas;   

DOI  :  10.1590/S0101-20612013005000020

来源: SciELO

【 摘 要 】

Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

【 授权许可】

CC BY   
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