ORGANIC STERILIZATION SYSTEM (OSS) EFFECT IN NUTRITIONAL AND FUNCIONAL PROPERTIES OF YACON (Smallantus sonchifolius Poepp. & Endl.)

• Autores: Guevara Pérez, Américo, Cancino Chávez, Keidy, Llontop, Gabriela
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/115
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/115
• Nivel de acceso: acceso abierto
• Materia: Smallantus sonchifolius; Yacón; organic sterilization system (OSS); yacón; sistema de esterilización orgánica (OSS)

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.