OPTIMIZATION AND CHARACTERIZATION OF OVEN-DRIED YACON (SMALLANTHUSSONCHIFOLIUS) POWDER JUICE: PHYSICOCHEMICAL PROPERTIES, STRUCTURAL INTEGRITY, AND POTENTIAL AS A FUNCTIONAL FOOD INGREDIENT

This study focused on optimizing oven-drying conditions to preserve bioactive compounds, particularly fructooligosaccharides (FOS), in yacon (Smallanthussonchifolius) root powder, while ensuring desirable physicochemical characteristics. Different drying temperatures (60C, 70C, and 80C) and durations (6 to 12 hours) were evaluated. The results showed that drying at 60C for approximately 810 hours was optimal, achieving a balance between energy efficiency and the retention of bioactive compounds. The yacon powder juice had moisture contents below 6% and water activity levels suitable for long-term stability and microbial safety. The FOS content was well-preserved under these conditions, and FTIR spectroscopy confirmed the structural integrity of key carbohydrate components such as soluble starches and FOS. Based on its moisture content, water activity, and pH, these powders were found to be appropriate for usage in nutritional supplements and functional meals. The production of high-quality yacon powder that preserved its nutritional and prebiotic qualities was accomplished using regulated moderate-temperature oven drying, underscoring the promise of this food product as a health promoting ingredient.Overall, generating high quality yacon powder while preserving its nutritional and prebiotic qualities through regulated moderate temperature oven drying revealed the plants potential as a health-promoting ingredient in a variety of food dishes as well as can be used as a supplemental food.