PERSPECTIVE OF USING YACON (POLYMNIA SONCHIFOLIA) IN HEALTHY NUTRITION
DOI:
https://doi.org/10.31073/foodresources2024-22-05Keywords:
yacon, sweetener, prebiotic, syrup, suspension, powderAbstract
Subject. Yacon is a plant of the compositae family, its roots are edible. In the research, varieties of yacon of foreign selection were used, namely: Rojo Et Blanco, New Zeeland, White, Morado, Late Red. Purpose. To evaluate the prospects of using yacon tubers in the creation of new health food products and to develop the technology for obtaining sweet powders – natural sweeteners. Methods. The standard organoleptic, physicochemical and chromatographic methods were used. Results. It has been proven that the functional properties of yacon tubers, namely: low calorie content, prebiotic, hypoglycemic and hypolipidemic activity, antioxidant and natural sweetener traits, fully ensure the possibility of its use as an ingredient of health food. The study of the yield and characteristics of yacon tubers of different varieties of foreign selection showed that under growing conditions in the Kyiv region, all varieties provided an average weight of tubers within the range of 185–240 g, the content of fructans was from 24 to 31%, which can be compared with the content of fructans in tubers of Jerusalem artichoke The assessment of the amino acid composition proved that the composition of all varieties of yacon includes almost all essential amino acids except methionine, its absence is best compensated by using yacon in combination with products that have a high content of this amino acid. It was established that the maximum accumulation of dry matter in yacon roots occurs in October, while in November the minimum amount of high molecular weight and the maximum amount of low molecular weight fructans is recorded. A technological scheme for obtaining a sweet powder from yacon tubers has been developed. Scope of the results. The obtained results can be used in the development of new health products.
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