Open AccessAcceptability of yacon flakes (Smallanthus sonchifolia) for dietary use with inulin
Author(s) -
J. Velásquez-Gamarra,
Michelle LozadaUrbano
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).170
Subject(s) - yacón , inulin , food science , taste , significant difference , sensory analysis , mathematics , chemistry , statistics
This study aimed to elaborate on yacon flakes and determine the proximal composition offresh yacon and final flakes, made at different temperatures (120°C, 150°C and 180°C) for20 mins. We measured the acceptability of the sensory attributes: taste, texture, odour andcolour and the global acceptability at the laboratory level, using semi-trained panellistsand an unstructured hedonic scale. The acceptability of the flakes was measured atdifferent temperatures. Our results indicate that the flakes made at 180°C had the highestacceptance (87%), and the flakes made at 120°C had 80% of unacceptability. Our datawere analysed according to the analysis of variance (ANOVA) and Tukey's test. We foundsignificant differences between the averages of the taste scores (T0:7.1; T1:7.6; T2:6.7;T3:4.6), p<0.05; texture (T0:7.1; T1:7.2; T2:5.7; T3:4.5), p<0.05; and odour (T0:7.2;T1:7.6; T2:5.1; T3:3.3), p<0.05. The amount of fructooligosaccharides on a fresh basiswas Ⱦ±SD (31.60±0.650) and on a dry basis (37.44±1DS). Microbiological analysisshows that the flakes are fit for human consumption. It is concluded that yacon flakescontain significant amounts of inulin, being a good substitute alternative for thepreparation of snack-type dietetic products.