Response surface methodology (RSM) was employed for the analysis of the effects of the simultaneous enzymatic treatment using pectinolytic and cellulolytic enzyme at different concentrations, agitation, and temperature, on 13 physical and chemical characteristics of yacon pulp. After microfiltration, the characteristics of permeate flow and turbidity were also evaluated. The results indicated that the enzymatic process has been successfully employed, and the recommended conditions treatments were: enzyme concentration of 500 mg/L of Pectinex® Ultra SP‐L and Celluclast® 1.5 L, at 45 °C, and 175 rpm, during 120 min. In this optimized conditions, the permeate flow was almost 40% higher than the control A (without enzymatic treatment). As results, a limpid material with high levels of fructooligosaccharides and chlorogenic acid were obtained. The use of his clarified yacon juice in ready to drink formulations and as food ingredient for other products development is subject of further studies.
Practical applications
Yacon is rich in bioactive compounds, such as chlorogenic acid (CGA) and fructooligosaccharides (FOS), which present a positive relationship with human healthy. The clarified yacon is a versatile product, which could be used in ready to drink formulations or as food ingredient for other products. However, to obtain this microfiltered product, the bioactive compounds could be negatively affected by the process. In this sense, this work discussed the influences of the main conditions to produce clarified yacon, optimizing this condition and producing a clarified yacon juice high levels of CGA and FOS. The end‐product may have potential use for food industries, especially due to the prebiotic properties.
The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ingredients onbread quality was evaluated through physical parameters (specificvolume, expansion index and volume produced). Statisticalanalysis was performed using response surface methodology andthe two formulations with better technical performance weresubmitted to proximate composition (moisture, protein, fat, ash,carbohydrates and calcium), crumb structure, scanning electronmicroscopy (SEM) and sensorial analysis. It has been found thatblack sesame promotes greater reductions in the mass expansioncapacity than flax meal. There was an improvement in thenutritional value of the loaves by increasing the protein content,ashes, fat and calcium, in addition to the reduction ofcarbohydrates. The breads developed had good acceptability in allevaluated attributes. In this way, the inclusion of black sesameand flaxseed flour as ingredients in bread formulations promotesproducts with technological and sensorial quality.
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