Elaboration of Smallanthus sonchifolius (Poepp.) H. Rob. "yacon" flour and its influence on the growth of two probiotic bacteria

• Autores: Coronado, Daniel A., Salazar, María E.
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/13631
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/13631
• Nivel de acceso: acceso abierto
• Materia: Harina de yacón; FOS; bacterias probióticas; Yacon flour; probiotic bacteria

Smallanthus sonchifolius Poepp & Endl “yacon” is a native plant from South America, its root stores carbohydrates in the form of inulin or fructooligosaccharides (FOS) (polymers of fructose), which are recognized as dietary fiber and prebiotic. This study aimed to elaborate yacon flour and investigate its influence in growth of two probiotic bacteria. By the evaluation and comparing two designs: A with grinding of the root and B conditioning the juice, it was able to optimize the production of flour, obtaining an improvement in the amount of total and reducing sugars, which were 88,15 and 9,03%, respectively. The B design was the best way to get yacon flour. About the influence on probiotic bacteria, was observed that yacon flour improve considerably the growth of Lactobacillus acidophilus and Bifidobacterium breve.