Functional Components and Sensory Evaluation of Yacon (Polymnia sonchifolia L.) Chips at Various Drying Conditions

Issue Date

9-2012

Abstract

Yacon is a crop that has gained popularity for its nutritional and healing properties. This research was conducted to assess changes in the functional properties of yacon as affected by oven drying temperatures (60, 70 and 80 °C) and length of drying time (11, 13 and 15 h). Sensory evaluation was also conducted to evaluate the acceptability of the processed yacon chips. Increasing the drying temperature increased the antioxidative activity and total phenol count and decreased the saponins and flavonoid content and reducing power of the yacon chips. Alkaloid content was high and generally unaffected by the drying treatments. On the other hand, tannin content increased only with an increase in drying time within a given temperature. Sensory evaluation showed that the flavor, color, aroma, texture and general acceptability were unaffected by the temperature used and the length of time of processing.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

95

Issue

3

Page

300-304

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

tables; references

Language

English

Subject

antioxidative activity, functional properties, reducing power, yacon chips

En – AGROVOC descriptors

POLYMNIA SONCHIFOLIA; FUNCTIONAL MORPHOLOGY; ORGANOLEPTIC ANALYSIS; ANTIOXIDANT ACTIVITY; DRYING

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