RESUMEN
This study aimed to evaluate the physical-chemical, microbiological and sensory characteristics of four formulations of yacon jams. The following characteristics were analyzed: chemical composition, soluble solids, pH, microbiological presence of total coliforms and salmonella at 45 °C, and presence of fungi and yeasts. The yacon jams exhibited high moisture content (> 62%) as well as high concentrations of carbohydrates (> 28%) and total dietary fiber (2.5%), mainly fructooligosaccharides (> 0.9%). The average energy value was 124.6 kcal/100 g. The average pH was 3.8 and the soluble solids measured 27.6 °Brix. All yacon jams complied with standard microbiological requirements and received high acceptance scores, especially the yacon jam and yacon jam with cinnamon. Yacon jam products may offer an excellent alternative to more common jams due to their lower concentrations of simple sugar, lower calorie value, increased presence of dietary fibers, and desirable sensory characteristics.
Este estudio tuvo como objetivo evaluar las características físico-químicas, microbiológicas y sensoriales de cuatro formulaciones de mermeladas de yacón. Las características analizadas fueron: composición química, contenido de sólidos solubles, pH, presencia microbiológica de coliformes totales, coliformes y salmonella a 45 °C, y la presencia de hongos y levaduras. Los atascos de yacón mostraron alto contenido de humedad (> 62%), así como altas concentraciones de hidratos de carbono (> 28%) y fibra dietética total (2, 5%), principalmente fructooligosacáridos (> 0, 9%). El valor energético promedio fue de 124, 6 kcal/100g. El pH promedio fue de 3, 8 y los sólidos solubles mide 27, 6 ° Brix. Todas las mermeladas de yacón cumplido con los requisitos microbiológicos estándar y recibió altos puntajes de aceptación, en especial la mermelada de yacón y mermelada de yacón con canela. Productos de mermelada de yacón pueden ofrecer una excelente alternativa a los atascos más comunes debido a sus concentraciones más bajas de azúcar simple, un valor más bajo de calorías, el aumento de la presencia de fibras dietéticas y las características sensoriales deseadas.
Asunto(s)
Humanos , Fibras de la Dieta , Fenómenos Químicos , Tubérculos de la Planta , Alimentos , Valor NutritivoRESUMEN
The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes.
