The process of disintegration of yacon roots promotes the oxygen incorporation that favors the phenolic oxidation and current contamination of the aqueous extract with undesirable colors and scents that damage its use. This work aims at verifying the simplified methodology of extraction of the prejent carbohydrates in the yacon roots and to make a first removal of residues and undesirable scents, using coagulation processes and precipitation applying low cost technologies. After the grinding stage and removal of cellular remains, the extract had increased by pH 9.5 and the temperature 90ºC following sedimentation. The removal of the precipitat was accomplished by filtration in paper after coagulation with different concentrations of commercial aluminium sulfate. It was verified that the best coagulant concentration in the extract was of 100ppm, removing 90.6% of the colored compositions. The mass balance showed a recovery of 47.5% of the total solids and 35.6% in the carbohydrates shape, verified through the concentration of the organic carbon. The process of chemical pré-treatment caused hydrolyses in the oligofrutanos detected directly by an increase in the concentration of reduces total sugar proportional for concentration of aluminium sulfate used in the coagulation treatment. Chromatography analyses showed the profile of the sugars in the hydrolysate . The extension of this hydrolyses was considered small. The applied methodology was shown to be easy, of low cost, efficient and applicable in agro-industries in the zones producing this species of tropical roots.
yacon; inulin; oligofructan; separation process; coagulation
