Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F03%3A00005425" target="_blank" >RIV/60460709:41210/03:00005425 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review
Original language description
Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson], a native plant of the Andes belongs to the family Compositae (Asteraceae) and it represents a traditional crop of the original population of Peru used in traditional medicine. Most of tuberous root biomass is constituted by water (> 70 % of the fresh weight). Saccharides, especially oligofructans, form 70 - 80 % of dry weight, protein contents range between 0.3 - 3.7 %. Fructooligosaccharides of inulin type b (2#1), mainly oligomers (GF2 - GF16), are known for their ability to keep colon healthy. Yacon sweetness is predominantly caused by fructose, which is by some 70 % sweeter than sucrose. Other occurring oligosaccharides are 1-kestose and nystose. Diabetics and persons suffering from digestive problems have been recommended to consume yacon because due to its sugars non-available from small intestine. Mean tuber root composition is 81.3, 13.8, 0.9, 1.0, 0.1, and 1.1 g of water, saccharides, fibre, proteins, lipids and as
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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