Table 2.
Chemical composition of yacon juice
| Parameters | INI | RPY | NPY | RCY | NCY | |
|---|---|---|---|---|---|---|
| pH | 6.8 ± 0.04a | 4.02 ± 0.01b | 3.48 ± 0.1c | 6.03 ± 0.045d | 5.38 ± 0.04e | |
| Total | soluble | 8 ± 0.26a | 5.5 ± 0.26b | 5.3 ± 0.10b | 7.4 ± 0.26c | 7.1 ± 0.10c |
| Solid | (°Brix) | |||||
| Titrable acidity (%) | 0.067 ± 0.05a | 0.80 ± 0.06b | 1.02 ± 0.04c | 0.12 ± 0.05a | 0.44 ± 0.02e | |
| Reducing Sugar(g/100 g) | 4.23 ± 0.04a | 1.45 ± 0.03b | 1.24 ± 0.05c | 4.29 ± 0.02ad | 4.35 ± 0.02d | |
| Total (g/100 g) | Sugar | 6.34 ± 1.22a | 2.83 ± 0.15b | 2.54 ± 0.07c | 5.9 ± 0.06a | 5.48 ± 0.15e |
| Clarity (%) | 26.33 ± 0.98a | 15.49 ± 0.30b | ND | 19.41 ± 0.24c | ND | |
Values are the mean ± standard deviation obtained from triplicate data. Values in the row having different superscript are significantly different.
Abbreviations: INI, Initial freshly prepared juice; NCY, Normal Control Yacon; NPY, Normal Probiotic Yacon; RCY, Refrigerated Control Yacon; RPY, Refrigerated Probiotic Yacon.
*
ND = Not Determined.