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The maximum chemical and functional conservation of the yacón by the organic sterilization system, was achieved by applying a load of 4 kg / pouch, 1 min. process time and temperature 100 °C saturated steam injection. Under these conditions, was obtained 2,4 % (db) protein and 52 % (db) of fructooligosaccharides. Regarding the microbial load, 60,59 % (10 CFU / g), 65,76 % (20 CFU / g) and 0 % (<10 CFU / g) for aerobes, molds, and yeasts, respectively decreased; pathogenic behavior was very similar to that of the raw material: E. coli <3 CFU / g, absence of Salmonella (25 g) and <3 CFU / g for total coliforms, whose samples were able to adjust to the demands of the health standard Peruvian and international standards; which a Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias, Av. La Molina s/n, Ap. 12-056 Lima 12, Perú. aguevara@lamolina.edu.pe b Universidad San Ignacio de Loyola. Facultad de ingeniería. kdcancino@yahoo.com c Peruvian Nature S&S SAC. gllontop@peruviannature.com Efecto del sistema de esterilización orgánica (oss) en las propiedades nutricionales y funcionales del yacón... 309 Rev Soc Quím Perú. 83(3) 2017 showed that applying the OSS technology is accomplished to preserve the nutritional and functional quality of yacon.

revista de la sociedad química del perú/revista de la sociedad química del perú

EFECTO DEL SISTEMA DE ESTERILIZACIÓN ORGÁNICA (OSS) EN LAS PROPIEDADES NUTRICIONALES Y FUNCIONALES DEL YACÓN (Smallantus sonchifolius Poepp. &amp; Endl.)