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Textural characteristics, color and fructooligosaccharides (FOS) content, in yacon root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacon from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacon, but higher in sucrose, glucose and fructose.

Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)