Results 21 to 30 of about 651 (107)

Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods

Czech Journal of Food Sciences, 2016
The identification of yacon, a medicinal plant, in tea mixtures by rapid Polymerase Chain Reaction (PCR) and the Direct Analysis in Real Time coupled with Time-of-Flight Mass Spectrometry (DART/TOF-MS) method were evaluated. Three tea products and a pure
Jana ŽIAROVSKÁ, Aleš RAJCHL, Eloy FERNÁNDEZ, Jana PRCHALOVÁ, Luigi MILELLA   +4 more
doaj   +1 more source

Características de aceptabilidad del consumo de hojuelas de yacón (Smallanthus sonchifolius) deshidratado

Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 2023
El consumo del yacón o aricoma (Smallanthus sonchifolius) por sus características prebióticas estudiadas tienen una sensación dulce que puede contribuir en gran manera a reducir el consumo del azúcar libre, permitiendo su aplicación como alimento ...
Winston Richard Lupaca Mamani
doaj   +1 more source

Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From Dioscorea alata and Dioscorea rotundata

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Pretreatments help improve flour quality. The increase in solubility and dispersibility is greater in D. rotundata. D. alata flours are more resistant to shear than D. rotundata flours. All flours degrade after 200°C. D. alata flours are more elastic while D. rotundata flours are more viscous.
Piedad Montero Castillo, Diofanor Acevedo Correa, Karina Vivanco Zuñiga   +2 more
wiley   +1 more source

YACON CROPS INTERCALATED WITH COFFEA CANÉFORA

Tropical and Subtropical Agroecosystems, 2020
Background. The yacon cultivation in Brazil occurs in several states, among them Espírito Santo. Objective. To evaluate the growth and yield of yacon cultivated in a consortium with conilon coffee, from three spacings between plants. Methodology.
Ariany das Graças Teixeira, Fábio Luiz Oliveira, Otácilio Rangel Passos, Mateus Oliveira Cabral, Magno do Carmo Parajara, Dionicio Luis Olivas   +5 more
doaj  

Total antioxidant activity of yacon tubers cultivated in Brazil

Ciência e Agrotecnologia
Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free ...
Juciane Abreu Ribeiro Pereira, Meryene Carvalho Teixeira, Adelir Aparecida Saczk, Maria de Fátima Piccolo Barcelos, Marcelo Firmino de Oliveira, Wilson César de Abreu   +5 more
doaj   +1 more source

Microwave-vacuum drying of pulsed vacuum osmotic dehydration-pretreated Yacon as an alternative for preserving fructo-oligosaccharides [PDF]

Ciência e Agrotecnologia
Yacon, a perennial plant from the Andean region, is particularly rich in fructo-oligosaccharides (FOS) and inulin. However, these saccharides are rapidly hydrolyzed after harvest, affecting the functional characteristics of yacon.
Francemir José Lopes, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Ronaldo Elias de Mello Júnior, Amanda Umbelina de Souza, Edith Corona-Jiménez, Michel Cardoso de Ângelis Pereira   +6 more
doaj   +1 more source

Adición de harina de yacón (Smallanthus sonchifolius) en la elaboración de pan tradicional y su efecto en el índice glucémico

Manglar, 2020
El propósito de esta investigación fue evaluar el efecto del índice glucémico al consumir panes elaborados con diferentes porcentajes de harina de yacón (10, 15, 20, 25 y 30%) más el testigo.
Aldo Mendoza, Roy Barre, Ramona Párraga, Thalia Pachay   +3 more
doaj   +1 more source

Physicochemical, sensory and microbial qualities of yacon (Smallanthus sonchifolius)-based oatmeal energy bar

Applied Food Research
Yacon is a sweet tasting Andean tuber considered a functional food due to its bioactive compounds. It has been used to formulate various baked products but there’s limited research on its use in energy bars.
Grace Ng’endo Miringa, Monica Mburu, Amos Kipkemoi Ronoh   +2 more
doaj   +1 more source

Análise de componentes principais de pães de forma formulados com farinha de yacon (Smallanthus sonchifolius (Poepp.) H. Rob.)

Revista Ceres, 2010
O yacon, tubérculo de origem andina, vem sendo cada vez mais aplicado na tecnologia de alimentos, em virtude de suas propriedades funcionais, por ser fonte de inulina e fruto-oligossacarídeos, considerados prebióticos.
Priscilla Moura Rolim, Silvana Magalhães Salgado, Vivianne Montarroyos Padilha, Alda Verônica Souza Livera, Nonete Barbosa Guerra, Samara Alvachian Cardoso Andrade   +5 more
doaj   +1 more source

Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten‐Containing Versus Gluten‐Free Chocolate Chip Cookie Products

Journal of Food Science, Volume 90, Issue 5, May 2025.
ABSTRACT The demand for gluten‐free products has increased significantly over the past few decades. This study aimed to determine differences in consumer acceptance, emotional responses, and purchase intent between gluten‐containing versus gluten‐free chocolate chip cookies.
Shaelyn Frauenhoffer, Eniola Ola, Suzanne Jervis, Susan E. Gauch, Han‐Seok Seo   +4 more
wiley   +1 more source