Production and chemical characterization of yacon (Smallanthus sonchifolius) flour

Abstract

This study aimed at producing flour from yacon root pulp and assessing the process viability, and to characterize the chemical composition. The chemical composition analyses were performed according to the The Scientific Association Dedicated to Analytical Excellence (AOAC). The dietary fiber contents were analyzed by enzymatic-gravimetric methodology, the sugars and fructooligosaccharides (FOS) by high performance liquid chromatography and the minerals by spectrophotometry for emission of plasma. From 115.5 kg of yacon in natura, 9.6 kg of flour were produced with the following composition: 6.9 g.100 g-1 of moisture, 2.7 g.100 g-1 of protein, 0.15 g.100 g-1 of lipid, 5.4 g.100 g-1 of ash, 25.7 g.100 g-1 of oligofrutans, 38.95 g.100 g-1 of total carbohydrates, 0.05 g.100 g-1 of calcium, 0.21 g.100 g-1 of phosphorus and 0.18 g.100 g-1 of magnesium. The process for preparing the flour improved to lengthen the yacon life. In addition, it is also essential the availability of yacon in flour format on the market to facilitate its use for preparing bakery products, and allow it to be on sale at any period the year.