Characterization of Purple Yampee Derivatives for Food Use
Author Information
Author(s): Medina-López Sandra V., Molina García Cristian, Lizarazo-Aparicio Maria Cristina, Hernández-Gómez Maria Soledad, Fernández-Trujillo Juan Pablo
Primary Institution: Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia
Hypothesis
This study evaluates the technological and functional potential of purple yampee derivatives for food applications.
Conclusion
The study found that purple yampee derivatives have high potential as functional food ingredients due to their bioactive compounds and favorable technological properties.
Supporting Evidence
- The study identified twelve anthocyanins and over thirty phytochemicals in purple yampee.
- Yampee derivatives showed high water absorption and emulsifying capacities.
- Lyophilized yampee pulp had the highest anthocyanin content among the fractions.
- Yampee fractions demonstrated favorable moisture levels for storage.
- Processing methods preserved the bioactive potential of yampee derivatives.
Takeaway
Purple yampee can be used to make healthy food ingredients because it has special nutrients and can help make food taste better.
Methodology
The study involved harvesting purple yampee tubers, processing them into various derivatives, and assessing their physical and technological properties.
Limitations
The study did not explore the long-term stability of the bioactive compounds in the derivatives beyond the initial storage period.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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