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The tubercles of Dioscorea alata which belongs to the Dioscoraceae family are rhizomes, which are cultivated in the tropical and subtropical regions of the world; representing an energetic food source for these populations due to its high contents of starch. In order to increase and diversify its consumption, it was proposed to study the addition of extruded yam flour for the elaboration of a powder mixture for making vanilla-flavored instant drinks. Two formulations were made based on 20% and 40% of extruded yam flour; they were evaluated in function to their chemical composition, physical characteristics (water activity, color, pH and viscosity) and sensorial properties. The results indicated that the addition of the extruded yam flour allowed to increase the protein and dietary fiber contents, with values of water activity, pH and viscosity similar to those of the commercial product that was taken as a reference. The sensorial evaluation resulted of good approval for the studied formulations. In conclusion, the formulation based upon 20% of extruded yam flour, allowed obtaining a product with chemical, physical and sensorial properties comparables to the commercial product; but with antioxidant properties ascribed to some

ELABORACIÓN Y EVALUACIÓN DE POLVOS PARA BEBIDAS INSTANTÁNEAS A BASE DE HARINA EXTRUDIDA DE ÑAME (Dioscorea alata)