Obtaining Yacon Flour (Smallanthussonchifolius)

Abstract

The aim of the research is to design a process for obtaining flour from Yacón (Smallanthus Sonchifolius), without affecting the organoleptic and nutritional characteristics of the same, for which, the physical and chemical analysis of the product was carried out. the raw material, determining that the main problem is the high moisture content, since it reaches a value of 87,22%; to reduce it, we proceeded to slice into sheets of 3 mm thick to have a larger surface area and proceed with drying, after which the process variables were determined at 65 ° C drying and 67% relative humidity, generating they control temperature tables, curves of drying speed and humidity loss curves, after which, the calculation was made to determine the drying time of 4,8 hours, thus guaranteeing a final humidity of 7, 5%, with which, we proceed to the reduction of size and finally obtain their flour, which is analyzed at the laboratory level whose parameters are within the norm for human consumption