Abstract: In the production of yacon juice beverage with pulp, key technologies, such as color fixation, product formulation and stabilizer formulation were optimized by one-factor-at-a-time and orthogonal array design methods. The optimal color fixative formula (per 100 mL)was composed of VC 0.20 g, citric acid 0.20 g and Na2SO3 0.15 g. The optimal beverage formula (per 100 mL) consisted of yacon juice 25.0 g, yacon pulp 6.0 g, citric acid 0.15 g and sucrose 7.0 g. The optimal stabilizer was carrageenan-gelatin at a ratio of 1:2, added at a ratio of 0.25 g/100 mL.

Key words: yacon, juice beverage with pulp, processing technique, product formula