Results 161 to 170 of about 1,769 (188)

Acute consumption of yacon shake did not affect glycemic response in euglycemic, normal weight, healthy adults

Journal of Functional Foods, 2018
Yacon (Smallanthus sonchifolius (Poepp.) H. Rob) is a natural source of fructooligosaccharides (FOS) studied for its potential as a functional food for prevention and management of chronic diseases, in part associated with its positive impact on glycemic
Daniela Mayumi Usuda Prado Rocha, Priscila Vaz De Melo Ribeiro, Ana Paula Silva Caldas   +2 more
exaly   +2 more sources

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Dried yacon with high fructooligosaccharide content

Journal of Food Process Engineering, 2021
AbstractThe convective drying of yacon was investigated (40–70°C). Pulsed vacuum osmotic dehydration (PVOD) (sorbitol 38 °Brix, 35°C, 681 mmHg in the first 10 min) as pretreatment was tested. Drying behavior, energy consumption, diffusivity, fructooligosaccharide (FOS) retention, shrinkage, water activity, shrinkage, and color were measured.
Jefferson Luiz Gomes Corrêa, Francemir José Lopes, Ronaldo Elias de Mello Junior, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira, Luís Gustavo Amaral Salvio   +5 more
openaire   +1 more source

Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour

Food Chemistry, 2015
The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (
Sérgio Sousa, Claudia Pereira, Freni K Tavaria   +2 more
exaly   +2 more sources

Yacon-Based Product in the Modulation of Intestinal Constipation

Journal of Medicinal Food, 2015
This study aimed to assess the effects of a yacon-based product (YBP) on constipation in adults, including the elderly. Forty-eight individuals were recruited and divided into equal intervention groups named the test and control groups. The YBP (test) and the control (maltodextrin) were dissolved in commercial orange juice.
Mônica, de Souza Lima Sant'Anna, Vivian Carolina, Rodrigues, Tatiane Ferreira, Araújo, Tânia Toledo, de Oliveira, Maria, do Carmo Gouveia Peluzio, Célia Lúcia, de Luces Fortes Ferreira   +5 more
openaire   +2 more sources

Optimization of osmotic dehydration of yacon slices

Drying Technology, 2015
ABSTRACTOsmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water activity (aw) and maintains nutrients. The influence of solution concentration (SC; 20 to 60° Brix, xylitol and sorbitol) and ultrasound application time (tus, 0 to 40 min) in ODAU of yacon was studied with the aid of a response surface method.
Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira, Marina Barbosa Vilela   +4 more
openaire   +1 more source

Acceptability of pan de yacon

Asia Pacific Higher Education Research Journal (APHERJ), 2015
Many Filipinos do not know that yacon has  many healthful benefits. In evaluating the levelof acceptability of Pan de sal with yaconas  ingredient, the study attempted to use yacon(Smallanthus Sonchifolius), a tuber root, as an  added ingredient to pan de sal because it is one  of the most common and popular bread in the  Philippines.
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Quality of Cookies Incorporated with Yacon Powder

Food Engineering Progress, 2014
The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookies were investigated. With increased yacon powder content, the pH and density of cookies decreased significantly (p < 0.05) while moisture content increased (p < 0.05).
Jun Ho Lee, Ji Eun Choi
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Micropropagation of Polymnia sonchifolia (Yacon)

1997
Yacon [Polymnia sonchifolia (P. edulis)] is a perennial plant belonging to the family Compositae. It is a native of the Andes highland, and is distributed in South America, and more recently, in Oceania. Plants grow from spring to summer and the roots enlarge in the autumn in Japan.
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Anti-Diabetes Components in Leaves of Yacon

2013
The inhibitory effect of four new compounds (smallanthaditerpenic acids A–D) previously isolated from leaves of Smallanthus sonchifolius (yacon) on α-glucosidase were examined and their IC50 were determined to be 0.48, 0.59, 1.00, and 1.17 mg/mL respectively.
Zheng Xiang, Chen-Feng Ji, De-Qiang Dou, Kuo Gai   +3 more
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Smallanthus sonchifolius (Yacon)

2019
K. Subramanya Sastry, Bikash Mandal, John Hammond, S. W. Scott, R. W. Briddon   +4 more
openaire   +1 more source