Abstract
Yacon (Smallanthus sonchifolius) is a plant that grows in the Andean highlands of South America. Recent studies have shown that yacon is effective in improving antioxidant activity. In this study, the effects of different forms of yacon extracts (20% yacon water extract, 20% yacon juice, and 20% yacon extract) on the lipid oxidation and color of emulsion-type sausage were evaluated. Significant decrease in pH and residual nitrite (RN) values were observed as well as increased thiobarbituric acid reactive substances (TBARS) in all treatments over time. However, during the 30 days of storage, no differences were seen in pH values in any treatment. For color, differences in L*, a*, and b* due to each yacon extract were small, except at 0 days of storage. In conclusion, the addition of 20% yacon extract to emulsion-type sausages was most effective in improving lipid oxidative stability, which could lower pH. Key words: Yacon water extract, yacon juice, yacon extract, lipid oxidation, color, emulsion-type sausage.
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