Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour

Rolim, Priscilla Moura; Salgado, Silvana Magalhães; Padilha, Vivianne Montarroyos; Livera, Alda Verônica Souza; Andrade, Sâmara Alvachian Cardoso; Guerra, Nonete Barbosa

doi:10.1590/s0101-20612011000200029

Cited by 14 publications

(5 citation statements)

References 9 publications

(8 reference statements)

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“…Some bakery products, such as cakes and breads (Moscatto et al, 2006;Rolim et al, 2011), have been prepared using yacon flour as raw material. Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulation of various foods (Rodrigues et al, 2012).…”

mentioning

confidence: 99%

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

Rodrigues¹,

Asquieri²,

Orsi³

2014

Food Sci. Technol (Campinas)

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mentioning

confidence: 99%

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

Rodrigues¹,

Asquieri²,

Orsi³

2014

Food Sci. Technol (Campinas)

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“…As adding yacon potato to breads, Rolim et al (2011) verified a rich in fiber food, low glycemic index and considerable prebiotic effect, in presenting the bifidobacteria counting and lactobacilli between 10 7 a 10 10 (UFCmL -1 ), possibly being able of colonizing the intestines, once that the minimal recommendation to make the probiotics effects is 10 6 UFCmL -1…”

Section: Development Of Products With Prebiotic Allegationmentioning

confidence: 95%

Development of prebiotic food products and health benefits

Rolim¹

2015

Food Sci. Technol (Campinas)

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In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of Chronic Non-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers and rich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting the importance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer. Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrients that support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouraged the development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention, besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of the main known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologies to the recognition of pre and probiotic functions.

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“…Фруктоолігосахариди належать до гельутворюючих агентів з обволікаючими влас тивостями, що впливають на перетравлення поживних макроелементів, особливо вуглеводів, затримуючи їхнє всмоктування зі шлунково-кишкового тракту [23].…”

Section: результати досліджень і їхнє обговоренняunclassified

Sugar-lowering effects of water extracts of yakon (Smallanthus sonchifolius Poepp. & Endl.)

et al. 2014

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Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour

Cited by 14 publications

References 9 publications

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

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

Development of prebiotic food products and health benefits

Sugar-lowering effects of water extracts of yakon (Smallanthus sonchifolius Poepp. & Endl.)

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