STUDY OF YACON JUICE PROCESS

Abstract

Yacon, a kind of tuber including many valuable biologically active
ingredients, has been studied as a raw material for food production such as
vermicelli, candy, tea, and jelly. In this study, yacon juice was produced according
to the following formula: yacon juice to water ratio at 1:1, sucrose supplemented
with 140
Bx, percentage of citric acid and carboxymethyl cellulose adding in
process is 0.1%. Heating pasteurisation (850
C for 15 minutes) was effective for
heating inactivating the microbial flora in the juice blend, with kept the product
usable under normal conditions for 3 weeks without preservatives. Summarize
perceptual evaluation scores stood at more than 17 and FOS content were
3.71mg/ml, which indicated the commercial scope for manufacturing good and
nutritious yacon juice.