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Evaluation of different bleaching methods applied to yacon
Author(s) -
Macedo Leandro L.,
Silva Araújo Cintia,
Vimercati Wallaf C.,
Saraiva Sérgio H.,
Teixeira Luciano J. Q.
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13276
Subject(s) - yacón , chemistry , browning , citric acid , ascorbic acid , sodium bisulfite , food science , extraction (chemistry) , perilla , chromatography , raw material , organic chemistry
This work aimed to evaluate the effects of bleaching of yacon using ascorbic acid, citric acid, sodium bisulfite, and l ‐cysteine hydrochloride, in 400 ppm concentrations and the heat treatment at 100°C/8 min. The roots were washed, sanitized, and peeled. One batch of the peeled roots was sliced and subjected to heat treatment, with subsequent extraction of juice. Another batch was intended for juice extraction and subjected to chemical bleaching. The bleached samples, along with their respective control samples (not bleached) were evaluated for the total color difference (Δ E ) in relation to time zero, over 240 min. Data were subjected to regression analysis and exponential models were adjusted. The values of the horizontal asymptotes were plotted in a bar chart. The treatments with ascorbic and citric acids showed low bleaching capacity in the concentrations studied. l ‐Cysteine hydrochloride, sodium bisulfite, and heat treatment were good methods for minimizing yacon juice browning. Practical Applications Yacon is a perishable tuberous root and when processed has a high rate of enzymatic browning. This fact makes it indispensable to apply a bleaching method during processing to minimize browning. Therefore, the study of different methods of bleaching provides useful information that enables both practical application by the food industries and the development of new research with yacon.