Elaboração de chips de batata yacon (smallanthus sonchifolius) com a utilização combinada de xilitol, sorbitol e maltitol como solutos da desidratação osmótica

Abstract

Commonly consumed as fresh food, yacon is a tuber that has several benefits attributed to its consumption. The development of new products using this raw material can add value to the producer and generate health food alternatives for consumers. With this objective, the osmotic dehydration of yacon potato was studied, evaluating the combined use of sweeteners sorbitol, xylitol and maltitol as osmotic pre-drying (PSO) solutes. Loss of water and incorporation of solutes were evaluated after 20, 40 and 60 minutes. It was observed that the loss of water and the incorporation of solids increased with time, being observed a greater incorporation of solutes with the increase of sorbitol concentrations, especially after 20 minutes of PSO. The increase of PSO time resulted in higher solutes incorporation with the increase of xylitol concentration. The incorporation of solids was minimal using higher levels of maltitol. With respect to water loss, the mixture of maltitol and xylitol sweeteners resulted in maximum water loss for different PSO times. The use of sorbitol resulted in higher solute incorporation and a relatively reduced water loss, and it was not a suitable condition for osmotic dehydration of potato yacon in slices.