Sweetener of natural orgin: Proposal for development and small-scale production of a yacón-based sweetener (Smallanthus sonchifolius)

In the present work, it was carried out the development of a proposal for a natural yacón-based sweetener, a tuber of the Asteraceae family, stores carbohydrates in the form of fructooligosaccharides (FOS), chains of sugars of 2 to 9 units, unlike others which store carbohydrates in form of starch. A bibliographic review of different natural sweeteners, its chemistry composition and its production was made in this work. The examples given in the natural sweeteners, in the present document will focus on the sweetener yacón root based. It is described the health benefits of yacón consuming, as well as the characterization techniques with TLC, HPLC, and UHPLC, in which the amounts of FOS, and phenolic acids in the different parts are recorded of the plant and in different forms such as extract, syrup, juice as well as the root and its leaves. A compilation of the existing compounds in small quantities was recorded, which date from most of the bibliographic review, chlorogenic, caffeic and ferulic acid. In the experimental part, a protocol was developed for the elaboration of the yacón-based sweetener, which took place in the facilities of the University of Experimental Technology Yachay Tech, due to the pandemic situation, part of the experimentation was carried out homemade, in which data were obtained for the subsequent development of a small scale-up of a plant producing natural sweetener based on yacón. The pertinent calculations were made with the percentages obtained in the experimental part. At the end of the process scaling, the economic study was carried out for the processing of 25 tons per month, and 83 kg of yacón root per day, working 12 hours a day, taking into account the investment for necessary machinery, the raw material, the personnel, and other implements for the development of the start-up of the yacón sweetener plant.

• Главный автор: Muñoz Mejía, Yamileth Jazmín (author)
• Формат: bachelorThesis
• Язык: eng
• Опубликовано: 2020
• Предметы: Fructooligosaccharides; Prebiotic; Fructooligosacáridos; Prebióticos
• Online-ссылка: http://repositorio.yachaytech.edu.ec/handle/123456789/242