Yacon syrup: Principles and processing

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Correct citacion: Manrique, I.; A. Párraga and M. Hermann 2005. Yacon syrup: Principles and processing. Series: Conser vación y uso de la biodiversidad de raíces y tubérculos andinos: Una década de investigación para el desarrollo (1993-2003). No. 8B. International Potato Center, Universidad Nacional Daniel Alcides Carrión, Erbacher Foundation, Swiss Agency for Development and Cooperation. Lima, Peru. 31 p.
Contents Chapter I Introduction ..................................................................................................................................................... 1 Chapter II Raw Material ...................................................................................................................................................... 3 2.1. Background........................................................................................................................................................ 3 2.2. Description of the roots................................................................................................................................. 4 2.3. Yacon cultivars .................................................................................................................................................. 4 2.4. Chemical composition ................................................................................................................................... 5 2.4.1. Fructooligosaccharides (FOS)..................................................................................................... 5 2.4.2. Importance of FOS......................................................................................................................... 5 2.4.3. Other important chemical compounds.................................................................................. 6 2.5. Precautions for harvest and post harvest ................................................................................................. 7 Chapter III Principles of processing ........................................................................................................................... 9 Chapter IV Description of the process ...................................................................................................................11 4.1. Selection of raw material ............................................................................................................................ 11 4.2. Washing and disinfecting the raw material ..........................................................................................11 4.3. Peeling the roots ..........................................................................................................................................11 4.4. Juicing the roots and oxidation control ..................................................................................................14 4.5. Filtering the juice........................................................................................................................................... 15 4.6. Evaporation and concentration of the juice ........................................................................................ 15 4.7. Filtering the pre-syrup ................................................................................................................................. 18 4.8. Final concentration .......................................................................................................................................18 4.9. Filtering the syrup ..........................................................................................................................................18 4.10. Bottling ...........................................................................................................................................................18 Chapter V The syrup ............................................................................................................................................................19 5.1. Coefficients of production ......................................................................................................................... 19 5.2. Chemical composition ................................................................................................................................. 19 5.3. Caloric content ............................................................................................................................................... 20 5.4. Shelf life ............................................................................................................................................................20 5.5. Uses, forms of consumption, and properties ........................................................................................ 20 5.6. Quantity of consumption ............................................................................................................................ 21 Chapter VI Equipment ........................................................................................................................................................23 6.1. Juicer ................................................................................................................................................................. 23 6.2. Press filter.........................................................................................................................................................23 6.3. Dispenser .........................................................................................................................................................25 6.4. Evaporator ........................................................................................................................................................25 Chapter VII Conclusions ..................................................................................................................................................... 27 Chapter VIII References .........................................................................................................................................................29 Appendix ..................................................................................................................................................................................... 31
Page 1: Universidad Nacional Daniel Alcides
Page 4 and 5: Yacon syr up: Principles and proces
Page 9 and 10: Yacon is an underutilized and scien
Page 11 and 12: 2.1 Background Yacon (Smallanthus s
Page 13 and 14: pink or puca (reddish flesh with pi
Page 15: very likely in this case since the
Page 18 and 19: Selection, washing and disinfecting
Page 20 and 21: A B C D E F Figure 5. A quick simpl
Page 22 and 23: 10.3 5.8 10.2 10.3 6.0 12.0 10.2 6.
Page 24 and 25: of concentration is very difficult
Page 26 and 27: that the intensity of the heat rema
Page 28 and 29: Table 3. Differences in chemical co
Page 30 and 31: Figure 14. Some brands of yacon syr
Page 32 and 33: A C Entrance for roots Juice Perfor
Page 35 and 36: Yacon is a root, traditionally cons
Page 37 and 38: Alles, M.S., N. M. de Roos, J.C. Ba
Page 39 and 40: Appendix Cost analysis (in S/.) for

Yacon syrup: Principles and processing

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