Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios

The research involved two stages: In the first one, screening methodology was performed toevaluate the effect of the most significant factors: temperature, time and ratio raw material:solvent (MP: S) on the extraction of fructooligosaccharides (FOS) and reducing sugars (AR)from yacon flour. A factorial arrangement 2K were used; the levels for the factors were: time5-40 minutes; ratio MP: S 1:10-1:70 g / ml; temperature 30-90 ° C; responses variables wereextraction yield of FOS and AR. The results indicated that only the factor ratio MP: S hadsignificant effect on the extraction of FOS and AR (p-value <0.05). In the next stage, manylevels of ratio MP: S (1:10 to 1: 100 g / ml) were evaluated holding for time 5 minutes andtemperature at 30°C. Maximum extraction and greatest recovery of the extract was obtainedwith ratio MP:S 1:30. Finally, two kinetic models were used to describe the ...