Abstract
Syrup obtained from yacon roots could be well positioned as a nutritional product due to its high fructooligosaccharides (FOS) content. Considering this, we examined the potential food applications of yacon syrup, using the focal group methodology, and its sensorial acceptability when incorporated in yogurt. The beneficial effects of the consumption of yacon syrup were studied over a 2-week period in a double-blind placebo-controlled experiment (namely Test A) and other consistent of only one day of yacon syrup consumption (namely Test B) were also evaluated. The doses of yacon syrup for both experiments were 8.74g of FOS/day. Energy intake, hunger, satiety, fullness and prospective food consumption were assessed with analogue scales at the end of each test. The results indicate that the yogurt was the food most suggested by the focus group, and the average of the scores given to the attributes when the yacon syrup was incorporated into a yogurt were: 7.78 for appearance; 7.72 for aroma; 7.02 for flavor and 6.96 for overall acceptability, corresponding to “like very much” and “like moderately”. Furthermore, the results indicate that yacon syrup has a positive effect on appetite and its effect was dependent on gender and period of intervention, being statistically significant (P<0.05) in women, after 2-week period. These findings suggested that increasing FOS intake could help to increase satiety, and consequently, be helpful in the management of type 2-diabetes or control of the current high prevalence of overweight or obesity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.