Abstract

GUEVARA PEREZ, Américo; CANCINO CHAVEZ, Keidy  and  LLONTOP, Gabriela. Organic sterilization system (OSS) effect in nutritional and funcional properties of yacon (Smallantus sonchifolius Poepp. & Endl.). Rev. Soc. Quím. Perú [online]. 2017, vol.83, n.3, pp.308-318. ISSN 1810-634X.

The maximum chemical and functional conservation of the yacón by the organic sterilization system, was achieved by applying a load of 4 kg / pouch, 1 min. process time and temperature 100 °C saturated steam injection. Under these conditions, was obtained 2,4 % (db) protein and 52 % (db) of fructooligosaccharides. Regarding the microbial load, 60,59 % (10 CFU / g), 65,76 % (20 CFU / g) and 0 % (<10 CFU / g) for aerobes, molds, and yeasts, respectively decreased; pathogenic behavior was very similar to that of the raw material: E. coli <3 CFU / g, absence of Salmonella (25 g) and <3 CFU / g for total coliforms, whose samples were able to adjust to the demands of the health standard Peruvian and international standards; which showed that applying the OSS technology is accomplished to preserve the nutritional and functional quality of yacon.

Keywords : Smallantus sonchifolius; Yacón; organic sterilization system (OSS).

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