Utilization of Yacon Damaged Roots as a Source of FOS-Enriched Sweet-Tasting Syrup

Abstract

Damaged yacon roots, often discarded, are a rich source of sweet carbohydrates. In this context, yacon roots from the Hualqui and Crespo varieties were characterized and processed into low-calorie and low-glycemic syrups for sugar reduction in foods. Syrups were obtained using, as technological adjuvants, lemon juice and its most relevant components: citric acid and ascorbic acid. The Hualqui variety was found to be mostly composed of fructose (210 g/kg), while the Crespo variety was rich in inulin (352 g/kg). The use of lemon juice during syrup production promoted the hydrolysis of inulin to fructooligosaccharides and fructose, yielding syrups with competitive relative sweetness (0.52–0.91), glycemic index (0.21–0.40), and caloric values (186–263 kcal/100 g) to commercial syrups. The increase in citric acid concentrations promoted inulin hydrolysis, yielding, at the highest concentration, syrups with higher fructose (333–445 g/kg) and kesto-type fructooligosaccharides (11–85 g/kg) content and lower surface stickiness and stringiness. The addition of ascorbic acid, as an antioxidant agent, decreased by 10% the free sugar content, negatively impacting the sweetness level. These results evidence that fructooligosaccharides-rich syrup can be obtained from yacon-damaged roots with tailored sweetness and low glycemic and caloric properties.