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

Authors

  • Valeria Cristina Del Castillo Instituto de Investigaciones para la Industria Química (INIQUI) Av. Bolivia. 5150. Salta
  • María Cristina Goldner Instituto de Investigaciones para la Industria Química (INIQUI) Av. Bolivia. 5150. Salta
  • Margarita Armada Instituto de Investigaciones para la Industria Química (INIQUI) Av. Bolivia. 5150. Salta

DOI:

https://doi.org/10.24925/turjaf.v4i7.540-544.694

Keywords:

yacón products, texture profile, color, FOS

Abstract

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.

Author Biography

Valeria Cristina Del Castillo, Instituto de Investigaciones para la Industria Química (INIQUI) Av. Bolivia. 5150. Salta

Teacher Investigator

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Published

15.07.2016

How to Cite

Del Castillo, V. C., Goldner, M. C., & Armada, M. (2016). Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius). Turkish Journal of Agriculture - Food Science and Technology, 4(7), 540–544. https://doi.org/10.24925/turjaf.v4i7.540-544.694

Issue

Section

Food Technologies