Obtención del extracto de jícama (Smallanthus Sonchifolius) para la elaboración de confites tipo masticable

Chronic diseases such as diabetes and obesity are prevalent in Ecuador, with poor dietary habits being a major contributing factor. The excessive consumption of added sugars significantly impacts these health issues. This study explores the potential of using jicama as a substitute additive to partially replace sucrose in the development of chewable candies. Jicama is rich non-reducing sugars, specifically fructooligosaccharides (FOS), and possesses prebiotic characteristics. The project was conducted using an experimental and quantitative methodology. The most effective extraction method, identified as Mechanical Extraction (E1), was selected from various methods tested. Additionally, three concentration methods were compared, with the rotary evaporator (M2) demonstrating the highest performance were. Aqueous extraction processes of jicama involving abrasive movements were employed for these procedures. The characteristics of the resulting syrup were also evaluated

• Autor Principal: García Revelo, Lisette Karolina (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2024
• Subjects: Jícama; Métodos de extracción y concentración; Confite; FOS
• Acceso en liña: http://dspace.unach.edu.ec/handle/51000/12513