Posts Tagged ‘bones’

6 Great Technical Resources On Yacón

Wednesday, March 31st, 2010

YaconThe yacón root is pretty amazing. We’ve already touched on its use as a natural sweetener. With an unbelievably low glycemic index, it has great potential for those dieting, and those with diabetes. Besides its use as a sweetener, there are many other claims of potential health benefits. These benefits include the lowering of blood pressure and cholesterol, weight loss, reduced occurrences of constipation, and healthier bones. The scientific studies underlying these claims are excellently summarized on the Healthy Fellow blog. Today, I’d like to touch on the production, processing and application of yacón.

Native to South America, The yacón plant has been introduced to Japan and is also being grown in the Philippine Cordillera. You can educate yourself on the basics of yacón by checking out the yacón article on wikipedia. For something a little more in depth, here are six technical papers on various aspects of yacón and yacón processing courtesy of the International Potato Center in Lima, Peru:

Yacon Fact Sheet. A two page overview of the yacon plant, including a summary of health benefits and market opportunities.

Yacon by Alfredo Grau and Julio Rea. Consider this one a primer that goes beyond the fact sheet above in providing a general background on the yacon plant.

Yacon Syrup: Principles and Processing by Iván Manrique, Adelmo Párraga and Michael Hermann. The health benefits, broad application and consumer acceptance of yacon syrup suggests a large potential market. This manual outlines in detail the method for producing yacon syrup using simple technologies.

Innovations In Peeling Technology For Yacon by Graham Butler and Denys Rivera. One of the most labour intensive and costly components in the production of yacon syrup is the peeling of the yacon tubers. This paper presents cost effective peeling methods for yacon.

Effects of post-harvest treatments on the carbohydrate composition of yacon roots by S. Graefea, M. Hermannb, I. Manriqueb, S. Golombeka, and A. Buerkerta. This paper discusses the effect of the post harvest handling of yacon on fructo-oligosaccharides (FOS) concentrations. FOS’s are the indigestible carbohydrates in yacon that provide the sweet taste and at the same time support the growth of beneficial bacteria in the colon without any significant impact on blood sugar or insulin levels.

Making Yacon Candy by Caitlin Boon. This research paper outlines the feasibility of making candy from yacon syrup.