Turkish Journal of Agriculture: Food Science and Technology (Jul 2016)

Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)

  • Valeria Cristina Del Castillo,
  • María Cristina Goldner,
  • Margarita Armada

DOI
https://doi.org/10.24925/turjaf.v4i7.540-544.694
Journal volume & issue
Vol. 4, no. 7
pp. 540 – 544

Abstract

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Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.

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