Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2020) Volume 4, Issue 1

Storage parameters to preserve fresh Smallanthus sonchifolius inulin in Andahuaylas.

Yacon storage parameters were determined to preserve inulin in amounts similar to that harvested.The variety under study was "Yurac Llajum", collected with 7.5 months of physiological maturity.Storage was carried out for 60 days, in conditioned rooms of temperature, relative humidity and light intensity, each factor in two levels. To obtain responses of the conservation of the inulin content of the yacon, to analyze the analysis of the inulin content at the beginning and end of storage, the results were analyzed by means of a 2 ^ 3 factorial arrangement, which obtained a response surface that the fresh yacon informed us It has obligations at a temperature of 15°C with relative humidity of 50% and a light intensity of 400 lm to obtain a variation of 50.16% in inulin content. Concluding that the fresh yacon storage parameters in a controlled manner allowed a variation of up to 50.16%.

Author(s): David Juan RH, Thomas AV, Denis Hernan GM, Gina Genoveva TR, Candida LL

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