Browsing by Autor "Adelina Herbas"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • Thumbnail Image
    Item type: Item ,
    Antioxidants in yacon products and effect of long term storage
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012) Alejandra Castro; Maciel Caballero; Adelina Herbas; Sergio Carballo
    Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.
  • Thumbnail Image
    Item type: Item ,
    SIMULTANEOUS DETERMINATION OF GLUCOSE, MALTOSE AND SUCROSE IN STARCH OF SIX VARIETIES OF CASSAVA
    (2006) Cinthia Carola Rojas; Baboo M. Nair; Adelina Herbas; Björn Bergenståhl
    An enzymatic method has been developed to simultaneously determine glucose, maltose and sucrose in tubers The principle of the method is based on an enzymatic cleavage of these disaccharides and specific measurement the resulting glucose using an enzymatic procedure described by Holm (3). The study comprises two parts; the first one includes modifications of the pretreatment method to minimize errors due to ethanol used to precipitate polymeric material interfering with the activity of α-glucosidase and invertase. In the second part the usability of the method has been probed by employing it on six samples of cassava that come from Chapare-Bolivia.