El presente trabajo de investigación, se desarrolló, desde un punto de vista tecnológico, un producto nuevo a partir del yacón, con características nutricionales, organolépticas y microbiológicas aceptables, cumpliendo con las normas técnicas. Se han obtenido resultados del análisis bromatológico del yacón en fresco. Se verificó el pH del producto, que fue de 6,30; este valor ha permitido establecer rangos de temperaturas para el tratamiento térmico. Se procedió a una estandarización de la acidez del puré. Se trabajó tres tratamientos con diferentes niveles de pH para la determinación de la muestra más aceptable. Se utilizó la metodología del análisis sensorial, mediante el uso de una prueba cuantitativa de consumo, con un panel de 10 personas, semientrenado. Los resultados de la prueba fueron evaluados estadísticamente, mediante un diseño de bloque completo al az...

The research was experimental, applicative, pre- and post-test. A sample of 24 Holtzman rats, 1.5 months, weight 210 g (control group and two experimental groups, 8 rats with intake of the extract 1.5 ml and 3 ml) was taken for the study. The bioactive compounds found in the passion fruit extract were: Vitamin C (11.9 mg/100 ml), Antioxidant capacity (23531.6 u mol Trolox /100ml), Polyphenols 480.64 ±0.31 mg Ác. Gallic Acid /100 ml. The averages of atherogenic indexes I, II, III, IV after ingestion were: For the control group 3.31, 1.96, 2.31 and 1.53; for the group (1.5 ml) they were 3.14, 1.84, 2.14, 1.53 and for the group (3 ml) they were 3.52, 2.11, 2.52, 1.89, respectively. The amounts of HDL obtained after ingestion of passion fruit extract had a significant influence on the reduction of atherogenic indices, which had a positive effect, reducing cardiovascular risk factors.

The research was experimental, applicative, pre- and post-test. A sample of 24 Holtzman rats, 1.5 months, weight 210 g (control group and two experimental groups, 8 rats with intake of the extract 1.5 ml and 3 ml) was taken for the study. The bioactive compounds found in the passion fruit extract were: Vitamin C (11.9 mg/100 ml), Antioxidant capacity (23531.6 u mol Trolox /100ml), Polyphenols 480.64 ±0.31 mg Ác. Gallic Acid /100 ml. The averages of atherogenic indexes I, II, III, IV after ingestion were: For the control group 3.31, 1.96, 2.31 and 1.53; for the group (1.5 ml) they were 3.14, 1.84, 2.14, 1.53 and for the group (3 ml) they were 3.52, 2.11, 2.52, 1.89, respectively. The amounts of HDL obtained after ingestion of passion fruit extract had a significant influence on the reduction of atherogenic indices, which had a positive effect, reducing cardiovascular risk factors.