Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization
10 p.
- Autores:
-
Benitez, A.
Castellanos, S.M.
Cuervo, S.P.
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Santander
- Repositorio:
- Repositorio Universidad de Santander
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.udes.edu.co:001/3154
- Acceso en línea:
- https://repositorio.udes.edu.co/handle/001/3154
- Palabra clave:
- Drying of Yacon
Smallanthus sonchifolius
- Rights
- openAccess
- License
- Rights - Institute of Physics Publishing, 2018
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Benitez, A.4e51722f-466b-41a0-bfb1-b06ccf092292-1Castellanos, S.M.83b33eb8-03b7-433c-bda0-0189572bec9f-1Cuervo, S.P.00e618b6-d4dd-436e-b633-80ca024cd6b5-12019-06-19T19:25:10Z2019-06-19T19:25:10Z201810 p.This paper describes the drying process conditions with the objective to minimise the negative effect over the final quality of the dry Yacon (mallanthus sonchifolius) for international commercialization. Yacon is a tuberous root that grows throughout the Andean mountains in different South American countries. During the last years the interest for this product has been increasing and researchers have collected information that indicates the great potential of yacon. The product cultivation has been promoted over the past few years, due to the health benefits found after consumption. This agricultural product contains FOS (ructo ligo acarides) of low molecular weight, which is used as alternative sweeteners and, due to the small amount of calories is also attractive and good for overweight and diabetic people. Due to the outstanding importance of its health properties, this studied was carried out to achieve the best parameters of the drying process. For this paper, an experiment was performed considering two factors of the drying process: thickness of the layer (2cm, 4cm and 6cm) and temperature (60ºC, 70ºC and 80ºC), with measurements of the physicochemical properties in fresh, before drying and after the drying process, with three replicates for each combination of levels.application/pdf10.1088/1757-899X/437/1/0120051757-899X1757-8981https://repositorio.udes.edu.co/handle/001/3154engConference Series: Materials Science and EngineeringRights - Institute of Physics Publishing, 2018info:eu-repo/semantics/openAccessAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)https://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf2https://iopscience.iop.org/article/10.1088/1757-899X/437/1/012005/pdfDrying of YaconSmallanthus sonchifoliusDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercializationArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85PublicationTHUMBNAILDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization.pdf.jpgDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization.pdf.jpgGenerated Thumbnailimage/jpeg1302https://repositorio.udes.edu.co/bitstreams/a35f947e-1cb6-4514-b5ad-1bd6c90eac57/download6f860ba8259926b2d2aadd018ec81b4cMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-859https://repositorio.udes.edu.co/bitstreams/c7ad1aa6-328b-4c97-9861-ca64d93efea9/download38d94cf55aa1bf2dac1a736ac45c881cMD52ORIGINALDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization.pdfDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization.pdfDocumento Principalapplication/pdf267928https://repositorio.udes.edu.co/bitstreams/7e962849-5ee5-4ee8-aa02-4538b0a7f6a1/download1a5e485e595d67eb9da30570dd4108c8MD55TEXTDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization.pdf.txtDrying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization.pdf.txtExtracted texttext/plain28325https://repositorio.udes.edu.co/bitstreams/6ae90005-ce29-4dd1-8dc5-658d334b4bbe/download066a1560a6e92608d4a8bde05af16485MD53001/3154oai:repositorio.udes.edu.co:001/31542023-10-11 12:35:13.916https://creativecommons.org/licenses/by-nc/4.0/Rights - Institute of Physics Publishing, 2018https://repositorio.udes.edu.coRepositorio Universidad de Santandersoporte@metabiblioteca.comTGljZW5jaWEgZGUgUHVibGljYWNpw7NuIFVERVMKRGlyZWN0cmljZXMgZGUgVVNPIHkgQUNDRVNPCgo= |
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Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| title |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| spellingShingle |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization Drying of Yacon Smallanthus sonchifolius |
| title_short |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| title_full |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| title_fullStr |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| title_full_unstemmed |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| title_sort |
Drying of Yacon (Smallanthus sonchifolius) as a potentialfood product for international commercialization |
| dc.creator.fl_str_mv |
Benitez, A. Castellanos, S.M. Cuervo, S.P. |
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Benitez, A. Castellanos, S.M. Cuervo, S.P. |
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Drying of Yacon Smallanthus sonchifolius |
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Drying of Yacon Smallanthus sonchifolius |
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10 p. |
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2018 |
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Conference Series: Materials Science and Engineering |
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Rights - Institute of Physics Publishing, 2018 |
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