Acceptability of yacon flakes (Smallanthus sonchifolia) for dietary use with inulin

Lozada Urbano M., . and Velásquez Gamarra J., . Acceptability of yacon flakes (Smallanthus sonchifolia) for dietary use with inulin. pp. 139-145. ISSN 2550-2166

This study aimed to elaborate on yacon flakes and determine the proximal composition of fresh yacon and final flakes made at different temperatures (120C 150C and 180C) for 20 mins. We measured the acceptability of the sensory attributes: taste texture odour and colour and the global acceptability at the laboratory level using semi-trained panellists and an unstructured hedonic scale. The acceptability of the flakes was measured at different temperatures. Our results indicate that the flakes made at 180C had the highest acceptance (87) and the flakes made at 120C had 80 of unacceptability. Our data were analysed according to the analysis of variance (ANOVA) and Tukey's test. We found significant differences between the averages of the taste scores (T0:7.1; T1:7.6; T2:6.7; T3:4.6) p0.05; texture (T0:7.1; T1:7.2; T2:5.7; T3:4.5) p0.05; and odour (T0:7.2; T1:7.6; T2:5.1; T3:3.3) p0.05. The amount of fructooligosaccharides on a fresh basis was SD (31.600.650) and on a dry basis (37.441DS). Microbiological analysis shows that the flakes are fit for human consumption. It is concluded that yacon flakes contain significant amounts of inulin being a good substitute alternative for the preparation of snack-type dietetic products.

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Abstract

This study aimed to elaborate on yacon flakes and determine the proximal composition of fresh yacon and final flakes made at different temperatures (120C 150C and 180C) for 20 mins. We measured the acceptability of the sensory attributes: taste texture odour and colour and the global acceptability at the laboratory level using semi-trained panellists and an unstructured hedonic scale. The acceptability of the flakes was measured at different temperatures. Our results indicate that the flakes made at 180C had the highest acceptance (87) and the flakes made at 120C had 80 of unacceptability. Our data were analysed according to the analysis of variance (ANOVA) and Tukey's test. We found significant differences between the averages of the taste scores (T0:7.1; T1:7.6; T2:6.7; T3:4.6) p0.05; texture (T0:7.1; T1:7.2; T2:5.7; T3:4.5) p0.05; and odour (T0:7.2; T1:7.6; T2:5.1; T3:3.3) p0.05. The amount of fructooligosaccharides on a fresh basis was SD (31.600.650) and on a dry basis (37.441DS). Microbiological analysis shows that the flakes are fit for human consumption. It is concluded that yacon flakes contain significant amounts of inulin being a good substitute alternative for the preparation of snack-type dietetic products.

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Item Type:	Article
AGROVOC Term:	Yacon
AGROVOC Term:	Inulin
AGROVOC Term:	Dietary value
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Chemical compounds
AGROVOC Term:	Fibre content
AGROVOC Term:	Carbohydrates
AGROVOC Term:	Caloric value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10810

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