Results 61 to 70 of about 1,769 (188)

Yacon planting density in intercropping with corn under banana orchard

, 2020
Yacon is a crop which requires development of strategies for its cultivation. One of the possibilities is to introduce yacon in perennial crops using intercropping system.
Magno do C Parajara (8651736), Moises Zucoloto (5381756), Ariany das Graças Teixeira (5255591), Fábio Luiz de Oliveira (5255603), Leandro P Dalvi (5861867)   +4 more
core   +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

Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By‐Products Supplemented With Quinoa Powder

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Optimization of processing parameters and quality evaluation of breakfast flakes prepared from sonicated corn, and its by‐products supplemented with quinoa powder. ABSTRACT Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential.
Hina Niaz, Amna Javed, Rida Niaz
wiley   +1 more source

A raiz da yacon (Smallanthus sonchifollius Poepping & Endlicher) como fonte de fibras alimentares, sua caracterização físico-química, uso na panificação e sua influência na glicemia pós-prandial [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias.
Silva, Aderley Serenita Sartori da
core  

Influence of yacon on the quality and safety of bread

IOP Conference Series: Earth and Environmental Science, 2022
Abstract The prospects of using Yudinka yacon as an ingredient ensuring the quality and safety of bakery products are considered. To increase the technological effectiveness of the use of yacon, pre-drying and grinding of root tubers of yacon are proposed.
N M Derkanosova, O A Vasilenko, S A Shelamova, N I Derkanosov   +3 more
openaire   +1 more source

Process‐Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated ...
Joshua David Castro-Sánchez, Rosa Isela Ortiz-Basurto, Nuria Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Silvia Marina González-Herrera, Karen Marlenne Herrera-Rocha, Saúl Alberto Álvarez, Blanca Morales-Contreras, Seydi Yıkmış   +8 more
wiley   +1 more source

Obtaining and physicochemical characterization of yacon derivatives

Revista Engenharia na Agricultura - REVENG, 2023
The present study aimed to develop and evaluate methodologies of yacon root processing for the production of whole juice, syrup and flour. The physicochemical and color attributes of the derivatives were evaluated through the parameters L*, b*, h. C. ANOVA and Tukey’s test were used to analyze the obtained data, at a 5% significance level.
Ana Paula de Freitas Coelho, Flavia Fracalossi Baioco, Camilla Sena da Silva, Luis Cesar da Silva da Silva   +3 more
openaire   +2 more sources

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

Aumento ebulloscópico de extracto de jugo de yacón (Smallanthus sonchifolius) y determinación de gráficas de Dühring

Agroindustrial Science, 2012
Para extraer inulina a base de extracto de yacón, es importante conocer el aumento Ebulloscópico en las soluciones de yacón a diferentes concentraciones, esto permitirá operar de manera correcta en el proceso para su obtención, además, el conocimiento ...
Raul Siche, Victor Armas, Ronald Lezama, Ricardo Iparraguirre, Aldrin Corcuera   +4 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