# Utilization of Yacon Damaged Roots as a Source of FOS-Enriched Sweet-Tasting Syrup
## 3 Results and Discussion
### Yacon Varieties Composition
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline  & \multicolumn{4}{c}{**Hualqui**} & \multicolumn{4}{c}{**Crespo**} \\ \cline{2-9}  & \multicolumn{2}{c}{**Skin**} & \multicolumn{2}{c}{**Pulp**} & \multicolumn{2}{c}{**Skin**} & \multicolumn{2}{c}{**Pulp**} \\ \hline \(\mathbf{n_{root}\) (\%)} & \multicolumn{2}{c}{20} & \multicolumn{2}{c}{80} & \multicolumn{2}{c}{20} & \multicolumn{2}{c}{80} \\ \(\mathbf{Fraction}\) & **EtRe** & **EtSn** & **EtRe** & **EtSn** & **EtRe** & **EtSn** & **EtRe** & **EtSn** \\ \(\mathbf{n_{EP}}\) (\%) & 31 & 49 & 9 & 86 & 42 & 56 & 64 & 34 \\ \(\mathbf{Sugar}\) & \multicolumn{2}{c}{-} & \multicolumn{2}{c}{100 \(\pm\) 1} & tr & \(92\pm 7\) & tr & \(78\pm 3\) & tr & \(117\pm 13\) \\ \(\mathrm{Glc}\) & - & \(243\pm 5\) & tr & \(272\pm 7\) & tr & \(212\pm 21\) & tr & \(240\pm 9\) \\ \(\mathrm{Suc}\) & - & \(34\pm 0\) & tr & \(47\pm 2\) & tr & \(57\pm 0\) & tr & \(51\pm 1\) \\ \(\mathrm{FOS}\) (kesto type) & \multicolumn{2}{c}{-} & \multicolumn{2}{c}{23 \(\pm\) 1} & tr & \(43\pm 1\) & tr & \(24\pm 0\) & tr & \(22\pm 0\) \\ \(\mathrm{DP4}\) & - & \(29\pm 0\) & tr & \(40\pm 2\) & tr & \(31\pm 3\) & \(3\pm 0\) & \(38\pm 1\) \\ \(\mathrm{DP5}\) & - & \(29\pm 1\) & tr & \(37\pm 2\) & tr & \(42\pm 2\) & \(8\pm 0\) & \(55\pm 1\) \\ \(\mathrm{DP6}\) & - & \(16\pm 0\) & tr & \(21\pm 1\) & tr & \(33\pm 2\) & \(10\pm 0\) & \(53\pm 2\) \\ \(\mathrm{DP7}\) & - & \(13\pm 1\) & tr & \(15\pm 1\) & tr & \(32\pm 4\) & \(12\pm 0\) & \(50\pm 2\) \\ \(\mathrm{DP8}\) & - & \(12\pm 0\) & tr & \(11\pm 1\) & \(2\pm 0\) & \(32\pm 2\) & \(15\pm 1\) & \(45\pm 6\) \\ \(\mathrm{DP9}\) & - & \(10\pm 0\) & \(1\pm 0\) & \(9\pm 0\) & \(3\pm 0\) & \(33\pm 2\) & \(20\pm 2\) & \(40\pm 2\) \\ \(\mathrm{FOS}\) (Inulo type) & \multicolumn{2}{c}{-} & \multicolumn{2}{c}{3 \(\pm\) 0} & tr & \(4\pm 0\) & tr & \(12\pm 1\) & tr & \(15\pm 0\) \\ \(\mathrm{DP3}\) & - & - & tr & \(1\pm 0\) & tr & \(11\pm 1\) & \(1\pm 0\) & \(16\pm 0\) \\ \(\mathrm{DP4}\) & - & - & tr & - & tr & \(4\pm 0\) & tr & \(8\pm 0\) \\ \(\mathrm{DP5}\) & - & - & tr & - & tr & tr & - & - \\ \(\mathrm{DP6}\) & - & - & tr & - & tr & tr & - & - \\ \hline \end{tabular}
\end{table} 
Table 1: Relative proportion (\(\mathbf{n_{root}}\) (%)) of skin and pulp, yields of the ethanol soluble (EtSn), and ethanol residue (EtRe), and respective carbohydrate composition of the skin and pulp of the yacon Hualqui and Crespo varieties as determined by HPAEC-PAD without any hydrolysis step. Glc—glucose; Fru—fructose, Suc—sucrose; FOS—fructooligosaccharides; DP—degree of polymerization. Figure 2: HPAEC-PAD chromatogram of the ethanol soluble material (EtSn, blue) and ethanol residue (EtRe, orange) of the pulp from the damaged roots of yacon Crespo variety. Blue circle—glucose; green pentagon—fructose. Considering the overall carbohydrate composition of yacon-damaged roots, it was possible to conclude that the Hualqui variety presented a higher theoretical sweetness and glycemic index than the Crespo variety (Table 3). The estimated caloric index for these varieties ranged from 157 kcal/100 g to 162 kcal/100 g on a dry weight basis. Accounting for the composition of skins and pulps, both tissues could be used for syrup production. However, when using the skin during processing, the juice obtained acquired a dark coloration due to pigment diffusion from the skins (Figure 1c,d). For this reason, only the pulp of yacon was further used to produce the syrups. \begin{table}
\begin{tabular}{l l l l l l l l l} \hline  & & \multicolumn{4}{c}{**Hualqui**} & \multicolumn{4}{c}{**Crespo**} \\ \cline{2-9}  & & \multicolumn{2}{c}{**Skin**} & \multicolumn{2}{c}{**Pulp**} & \multicolumn{2}{c}{**Skin**} & \multicolumn{2}{c}{**Pulp**} \\ \hline Inulin & & & & & & & & &