Elaboration and characterization of yacon (Smallantus sonchifolius) fermented alcoholic beverage

Abstract

Yacon is a food that has significatives content of fructooligoccharides and elevated moisture in its constitution, making it highly perishable, the application of fermentative process to avoid waste of highly perishable goods has been an alternative to increase the shelf life of products. The aim of this work was the elaboration and characterization of yacon (Smallantus sonchifolius) fermented alcoholic beverage. The pulp was elaborated using healthy roots and without injuries, peeled, crushed and filtered. Two formulations were elaborated through the process of evaporation reaching 25 and 30 ºBrix. The pulp used for the elaboration of the beverages and the yacon fermented beverage beverage were analysed after the fermentation period about pH, total acidity (meq/L), total soluble solids (ºBrix), alcohol volume (ºGL), moisture %, ashes %, protein %and reducing sugars (g.L^-1). The evaluated parameters demonstred that the yacon pulp has centesimal composition similar to the literature. The yacon fermented beverage 1(25 ºBrix) and the yacon fermented beverage 2 (30 ºBrix) have in its composition, respectively, 93,06 and 93,17% of moisture, 0,57 and 0,32% of protein and 0,74 and 0,88% of ashes. The amount of reducing sugar were 5,65 and 7,17 g.L^-1, been considered as sweet products by national legislation, developing a potential beverage.