Please use this identifier to cite or link to this item:
Type: Congresso
Title: Evaluation Of Oligosaccharide Profiles In Selected Cooked Tubers And Roots Subjected To In Vitro Digestion
Author: Soriano Sancho
Renata A.; Souza
Jane Delane R. P.; de Lima
Fabiola Aliaga; Pastore
Glaucia Maria
Abstract: The influence of the preparation method and the effect of in vitro digestion on the fructooligosaccharides (FOS) and malto-oligosaccharides (MALTOS) of sweet potato (Ipomoea batatas Lam), mandioquinha (Arracacia xanthorrhiza), white yam (Dioscorea alata L.), cassava (Manihot esculenta Crantz), and taro (Colocasia esculenta) were evaluated. Tubers/roots were cooked in two ways: whole/unpeeled and peeled/in cubes. In vitro digestion was performed on whole/unpeeled cooked vegetables. An oligosaccharide analysis was carried out by HPAE-PAD. The largest amounts of oligosaccharides were found in the whole/unpeeled cooked tubers/roots. Sweet potato showed the highest content of FOS (29.08 +/- 1.60 mg/100 g) and the highest concentrations of MALTOS were observed in white yam (113.70 +/- 3.41 mg/100 g). In vitro digestion promoted an increase in maltotriose in all tubers/roots. Sweet potato FOS were not changed by digestion. However, in mandioquinha, white yam, and cassava, FOS levels were higher after digestion. The increase in MALTOS after in vitro digestion may be associated with both the hydrolysis of oligosaccharides with a higher degree of polymerization and starch. FOS contents increased after digestion possibly by hydrolysis of inulin or release from the food matrix. Sweet potato, cassava, and white yams can contribute to an increased intake of prebiotics. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Fructo-oligosaccharide
Sweet Potato
Arracacia Xanthorrhiza
Editor: Elsevier Science BV
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2016.07.046
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000390965700012.pdf741.8 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.