Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Article English OPEN
Rodrigues,Oscar Romero Lopes; Asquieri,Eduardo Ramirez; Orsi,Daniela Castilho;
(2014)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/fst.2014.0045
  • Subject: Nutrition. Foods and food supply | Technology (General) | ascorbic acid | TX341-641 | cysteine | fructooligosaccharide | citric acid | polyphenol oxidase | T1-995
    mesheuropmc: food and beverages | fungi

Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS), which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rap... View more