Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one...

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Bibliographic Details
Main Authors:	Camila Cheker Brandão, Eduardo Ramirez Asquieri, Shireen Attaran, Clarissa Damiani
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-06-01
Series:	Food Science and Technology
Subjects:	alcoholic beverage fermented fruit fructooligosaccharide antioxidant capacity
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016&lng=en&tlng=en

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