Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization

The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depe...

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Autores principales: Dutra de Vargas, Amanda, Luiz de Oliveira , Fábio, Quintão Teixeira, Luciano José, Oliveira Cabral, Mateus, dos Santos Gomes Oliveira, Lidiane, Ferreira Pedrosa, Joab Luhan
Formato: Online
Lenguaje:eng
Publicado: Facultad de Ciencias Agrarias-UNCuyo 2022
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Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/5111
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language eng
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author Dutra de Vargas, Amanda
Luiz de Oliveira , Fábio
Quintão Teixeira, Luciano José
Oliveira Cabral, Mateus
dos Santos Gomes Oliveira, Lidiane
Ferreira Pedrosa, Joab Luhan
spellingShingle Dutra de Vargas, Amanda
Luiz de Oliveira , Fábio
Quintão Teixeira, Luciano José
Oliveira Cabral, Mateus
dos Santos Gomes Oliveira, Lidiane
Ferreira Pedrosa, Joab Luhan
Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
Smallanthus sonchifolius
fructooligosacáridos
comida functional
raíces tuberosas
Smallanthus sonchifolius
fructooligosaccharides
functional food
tuberous roots
author_facet Dutra de Vargas, Amanda
Luiz de Oliveira , Fábio
Quintão Teixeira, Luciano José
Oliveira Cabral, Mateus
dos Santos Gomes Oliveira, Lidiane
Ferreira Pedrosa, Joab Luhan
author_sort Dutra de Vargas, Amanda
title Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
title_short Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
title_full Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
title_fullStr Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
title_full_unstemmed Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
title_sort physical and chemical characterization of yacon (smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization
description The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl).
publisher Facultad de Ciencias Agrarias-UNCuyo
publishDate 2022
url https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/5111
topic Smallanthus sonchifolius
fructooligosacáridos
comida functional
raíces tuberosas
Smallanthus sonchifolius
fructooligosaccharides
functional food
tuberous roots
topic_facet Smallanthus sonchifolius
fructooligosacáridos
comida functional
raíces tuberosas
Smallanthus sonchifolius
fructooligosaccharides
functional food
tuberous roots
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spelling I11-R107article-51112022-12-19T18:29:35Z Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization Physical and chemical characterization of yacon (Smallanthus sonchifolius) roots cultivated with different doses of potassium fertilization Dutra de Vargas, Amanda Luiz de Oliveira , Fábio Quintão Teixeira, Luciano José Oliveira Cabral, Mateus dos Santos Gomes Oliveira, Lidiane Ferreira Pedrosa, Joab Luhan Smallanthus sonchifolius fructooligosacáridos comida functional raíces tuberosas Smallanthus sonchifolius fructooligosaccharides functional food tuberous roots The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl). The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importance. However, these nutraceutical properties depend on fertilization management. Thus, our study aims to evaluate different doses of potassium fertilization on the physicochemical characteristics of yacon roots. The experimental design consisted of randomized blocks, with 4 replications and 5 treatments: four doses of potassium fertilization (50%; 100%; 150%; 200%) of the reference value, corresponding to 178.7 kg.ha-1; 357.4 kg.ha-1; 536.1 kg.ha-1; 714.8 kg.ha-1 of potassium chloride – (KCl), and a control (soil without fertilization). The chemical features evaluated were pH, total titratable acidity, soluble solids, conductivity, turbidity, moisture and ashes. The texture profile was analyzed through toughness, adhesiveness, cohesiveness, chewability index, elasticity, and gooeyness. Most of the variables were influenced by potassium soil fertilization. Only turbidity, conductivity and gumminess showed no response to the applied doses, not fitting the tested models. Potassium fertilization improved both chemical (higher levels of soluble solids and less acidity) and physical characteristics (less hardness, chewability, cohesiveness, and adhesion) of yacon tuberous roots, bringing greater quality to the final product. Highlights Yacon is considered a prebiotic food. Several immunostimulatory characteristics promote antimicrobial, anti-inflammatory, and antioxidant activity. Potassium is associated with root size, shape, texture, color, flavor, acidity, nutrient transport resistance, nutritional value, and even market value. Texture constitutes an important factor and quality criterion for the sensory acceptance of food. Thus, the results obtained show that potassium fertilization improves both physical and chemical characteristics of yacon roots. The best results were observed with the maximum dose of potassium fertilization (357.4 kg.ha-1 of KCl). Facultad de Ciencias Agrarias-UNCuyo 2022-12-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/5111 10.48162/rev.39.079 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 54 No. 2 (2022): July-December; 22-31 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 54 Núm. 2 (2022): Julio-Diciembre; 22-31 1853-8665 0370-4661 eng https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/5111/4908 Derechos de autor 2018 Revista de la Facultad de Ciencias Agrarias UNCuyo https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es