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<p>The consumption of functional foods is growing, as they are sources of natural components such as phenols, minerals, vitamins, and amino acids. Thus, yacon (<i>Smallanthus sonchifolius</i>), which in addition to being a nutrient, can also help control diabetes, regulate bowel movements, reduce cholesterol, and increase mineral absorption, is an excellent option for inclusion in diets. However, the presence of phenolic compounds makes yacon susceptible to enzymatic browning reactions, mainly due to the action of polyphenol oxidases (PPO), which darken the product and can reduce its commercial appeal, in addition to compromising its sensory quality. Therefore, the objective of this study was to evaluate the effect of chemical treatment on the browning of yacon and to develop snacks in the form of chips. To carry out the study, 7 different treatments were used to observe their action on PPO, evaluated by a sensory panel of trained judges. Among these, the selected treatment was potassium metabisulfite (1&#xa0;g/100&#xa0;mL), as it presented better acceptance. It is thus characterized physically and chemically. The chips that received this chemical treatment presented characteristics favorable to the preservation of the color of the yacon potato and a texture with high crunchiness, desirable in this type of product. In addition, they obtained the best average scores in the sensory analysis for the attributes odor, texture, flavor and overall evaluation. Thus, making the technological process proposed in this work viable.</p>

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Effect of pretreatment using different chemicals on the production of Smallanthus sonchifolius chips type snacks

  • 期刊论文

  • 发表日期：

    2025年5月22日

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  • Meiryélle Deboleto de Oliveira,
  • Thales Henrique Barreto Ferreira,
  • Giovana dos Santos Marcelino,
  • Eliana Janet Sanjinez Argandoña

摘要

The consumption of functional foods is growing, as they are sources of natural components such as phenols, minerals, vitamins, and amino acids. Thus, yacon (Smallanthus sonchifolius), which in addition to being a nutrient, can also help control diabetes, regulate bowel movements, reduce cholesterol, and increase mineral absorption, is an excellent option for inclusion in diets. However, the presence of phenolic compounds makes yacon susceptible to enzymatic browning reactions, mainly due to the action of polyphenol oxidases (PPO), which darken the product and can reduce its commercial appeal, in addition to compromising its sensory quality. Therefore, the objective of this study was to evaluate the effect of chemical treatment on the browning of yacon and to develop snacks in the form of chips. To carry out the study, 7 different treatments were used to observe their action on PPO, evaluated by a sensory panel of trained judges. Among these, the selected treatment was potassium metabisulfite (1 g/100 mL), as it presented better acceptance. It is thus characterized physically and chemically. The chips that received this chemical treatment presented characteristics favorable to the preservation of the color of the yacon potato and a texture with high crunchiness, desirable in this type of product. In addition, they obtained the best average scores in the sensory analysis for the attributes odor, texture, flavor and overall evaluation. Thus, making the technological process proposed in this work viable.