This work aimed to experimentally study the drying behaviour of yacon tubers with and
without steam blanching. Drying was carried out for 5 h and 30 min in a forced air dryer at …

Osmotic dehydration of yacon (Smallanthus sonchifolius) was carried out in varying
temperatures (30 and 50° C) and glycerol or sorbitol concentration (30, 50, and 70%). The …

Yacon juice and concentrated yacon juice were added with an ovalbumin or emulsifier in
order to form foams which were subjected to different whipping times according to a 2 2 …

The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the
osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic …

The inactivation of the enzymes polyphenoloxidase (PPO) and peroxidase (POD) and color
loss with steam blanching, was studied. The yacon roots were washed and peeled, cut into …

Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate
para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade …

El presente artículo se realizó utilizando el Yacón, del municipio de Machetá, departamento
de Cundinamarca, en el Centro de Capacitación Marie Poussepin. Los resultados …

El yacón (Smallanthus sonchifolius Poep. Z& Endl) H. Robinsón, es una Asteraceae
originaria de la región Andina. Es una planta utilizada por las culturas antepasadas como …

El yacón (Smallanthus sonchifolius P&E) es un una raíz tuberosa de origen andino que
posee un alto contenido de fructooligosacáridos (FOS), los mejores prebióticos conocidos …

Área foliar del yacón (Smallanthus sonchifolius (Poep. & Endl.) H. Rob.) estimada mediante
método indirecto. El objetivo de este trabajo fue estimar el área foliar de ocho morfotipos de …