Feasibility study for the industrialization of yacon (<em>Smallanthus sonchifoluis</em>) as a source of fructooligosaccharides (FOS) for application on yoghurt type II in Cayambe

Abstract

For the feasibility study of the industrialization of yacon, laboratory tests were performed by mixing yacon and yogurt. Yacon was added in three different ways, chopped, liquid or extract. The mixture which contained yacon extract had the best organoleptic characteristics. This prototype met the 2% FOS required by the standard INEN. The financial analysis revealed and IRR of 60%, a NPV of $ 416.326,10 and a benefit/cost ratio of 1.53 taking into account the five year project.

Keywords

• Yacón
• fructooligosacáridos
• estudio de factibilidad
• Smallanthussonchifolius