Yacon Syrup Research Articles

Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks

This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of fructan, inulin, fructooligosaccharides (FOS), and free sugars, represents a promising nutraceutical product. Its great potential in food processing, particularly as an innovative source of prebiotics, has been demonstrated both in vitro and in vivo since it is fermented specifically by lactobacilli and bifidobacteria. Our objective was to explore the feasibility of employing vacuum impregnation process to incorporate yacon juice into organic apples, followed by hot air drying for the formulation of dried organic apple-based snacks with health-enhancing attributes. We assessed the prebiotic and physicochemical characteristics of the impregnated snacks, also considering 50 days of storage at room temperature. Vacuum impregnation and air drying produced dried apple slices impregnated with yacon juice with good quality and stability. Higher levels of fructan (16-fold difference compared to non-impregnated apples) in the apple slices increased their prebiotic potential, promoting the growth and viability of cells within simulated intestinal fluid, including strains of Bifidobacterium animalis subsp. lactis BB -12, Bifidobacterium breve DSM 20091, Bifidobacterium longum subsp. infantis DSM 20088, Lacticaseibacillus rhamnosus GG and Lacticaseibacillus rhamnosus C112, even after prolonged storage. Remarkably, the physicochemical parameters of the impregnated and dried apple slices remained nearly constant and akin to the control samples. Therefore, the combination of vacuum impregnation and air drying has the potential to be used to produce enriched prebiotic organic apple snacks, providing consumers with additional health benefits, including enhanced gut health, with its associated implications, and increased satiety. This innovation could contribute to the development of health-promoting food products with improved nutritional profiles.

Effect of inulin-type fructoligosaccharides (FOS) from yacon on the physicochemical and sensory characteristics of bread

The current food industry drives interest in foods that not only satisfy basic needs, but also promote health. In this context, yacon, with its fructooligosaccharides (FOS)-rich syrup, emerges as a valuable plant source for improving the properties of bread. This study evaluated the effects of FOS addition from yacon on the physicochemical and sensory characteristics of bread. A traditional methodology involving bread making with different concentrations of the syrup was employed. The results revealed that the treatments with 0.5% and 1.5% yacon syrup excelled in bulk density, crumb cell shape and crumb appearance. In the sensory evaluation, the 0% and 0.5% treatments scored best in crust colour, texture and flavour. In conclusion, the addition of FOS to bread was shown to significantly improve its physicochemical and sensory characteristics: the addition of 1.5% and 0.5% improved bread density and appearance, while the 0% and 0.5% treatments obtained better sensory ratings.

Previous gut microbiota has an effect on postprandial insulin response after intervention with yacon syrup as a source of fructooligosaccharides: a randomized, crossover, double-blind clinical trial

The use of prebiotics has an effect on postprandial glucose and insulin concentrations; however, the interaction between the previous profile of the intestinal microbiota and the effect of supplementation with prebiotics is not clear. Our objective was to evaluate the effect of previous intestinal microbiota profile on the postprandial insulin response to yacon syrup, used as a source of fructooligosaccharides (FOSs), in young women. The product presents high levels of FOS. In this double-blind, crossover, randomized clinical trial, 40 adult women were allocated to receive a breakfast containing 40 g of yacon syrup (14 g FOS, intervention A) or a breakfast containing 40 g of placebo (intervention B). On each intervention day, after 12 h of fasting, an aliquot of blood was collected for insulin analysis at 0, 15, 30, 45, 60, 90, and 120 min. The fecal sample was collected before the beginning of the interventions, and the DNA was extracted and quantified, with subsequent amplification of the 16S region, next-generation sequencing, and analysis of sequencing data. The glucose and insulin concentrations were reduced after ingestion of yacon syrup compared with placebo, specifically at the 30 min to insulin. After the receiver operating characteristic analysis, six volunteers who did not respond to the yacon consumption intervention were identified. The abundance of the phylum Actinobacteria (P=0.021) and the order Bifidobacteriales (P=0.013) were positively associated with better insulin response. Other main phyla were not associated with intervention response. The previous profile of the intestinal microbiota has an effect on the postprandial insulin response to FOSs, mainly in the phylum Actinobacteria and Bifidobacteriales order.

Development of yacon syrup fermented by Lactiplantibacillus plantarum NCU001043: Metabolite profiling, antioxidant and glycosidase inhibition activity

The effects of Lactiplantibacillus plantarum NCU001043 fermentation on the physicochemical and biological properties of yacon tubers were investigated. The fermentation parameters were first optimized by single-factor tests, then an orthogonal experimental design, which resulted in production of a fermented yacon syrup with excellent sensory attributes and increased antimicrobial activity against Helicobacter pylori. The physicochemical characteristics of the yacon syrup were determined after fermentation under the optimum conditions. Although the total phenolic content of the fermented yacon syrup decreased after fermentation, its antioxidant capacity and glycosidase inhibition activity increased. Spearman correlation analysis indicated that one of the phenolic compounds, 4-hexyloxyphenol, might be the main α-amylase and α-glucosidase inhibitor. Molecular docking indicated that 4-hexyloxyphenol has a strong binding affinity for the active-sites of both enzymes. These findings will facilitate the development of yacon-based functional foods by microbial fermentation and application of Lactiplantibacillus plantarum NCU001043 in food fermentation.

Protective effects of yacon syrup powder on colonic interleukin-23 and leukocyte infiltration profile in TNBS-induced colitis mouse model

BACKGROUND: Inflammatory Bowel Disease (IBD) causes gastrointestinal tract dysregulation and triggers inflammation. Severe inflammatory events often lead to leukocyte infiltration. Yacon is known to have anti-inflammatory properties, making it a potential alternative treatment for colitis. AIMS: To investigate colonic Interleukin-23 (IL-23) level and leukocyte infiltration profile in 2,4,6-Trinitrobenzene Sulfonic Acid (TNBS)-induced colitis mouse model treated with yacon syrup powder. METHODS: Thirty male BALB/c mice (5 weeks old, body weight: 30.02±1.28 g) were randomly divided into 6 groups (K1-K6). Intra-rectal administration of TNBS was performed to K2-K6 to make the colitis model. K4-K6 were given yacon syrup powder daily for 14 days with the dose of 0.165, 0.331, and 0.662 g/30 g body weight (BW) respectively. IL-23 levels of colonic tissue were measured using ELISA. Leukocyte infiltration profile was calculated through microscopic observation of histology slides and presented in percentage and degree. RESULTS: Significantly different IL-23 levels were observed among the groups (P < 0.001). The percentage and degree of leukocyte infiltration in yacon-treated groups showed a significant decrease compared to colitis groups (P < 0.001). CONCLUSION: Yacon syrup powder provides beneficial effects on colitis mice by lowering the IL-23 level and number of leukocytes at the inflammation site.

Natural Inhibitors to Increase the Antioxidant Activity of Yacon Tubers Syrup

Yacon tubers contain various bioactive including flavonoids and phenolic compounds, having antioksidant properties. The aim of the study was to obtain the effect of using natural inhibitors on the antioxidant activity of yacon tubers syrup. Phytochemical tests are used in the determination of flavonoids, phenolic content and antioxidant activity. Total content of phenol and flavonoid were measured by spectrophotometry, while the antioxidant activity was measured by DPPH method. The results showed that the use of natural inhibitors affects the antioxidant activity of yacon tuber syrup. The content of flavonoids and phenolic compounds in yacon syrup using natural inhibitors were 148.093±3.973 and 1244.595±67.672 ppm, significantly different from yacon syrup without inhibitors 100.923±9.277 and 978.912±54.223ppm. Antioxidant activity of syrup with natural inhibitors were 52.888% and IC50: 6.383, while yacon syrup without inhibitors were 24.388% and IC50: 11.180.

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.

A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire-cut cookie baking performance. The 12 SRs examined in this study were: Truvia, Splenda, Swerve, coconut palm sugar, Monk Fruit, erythritol, Benefiber, Miralax, blue agave syrup, yacon syrup, Sukrín Fiber Gold Syrup, and date syrup. The onset gelatinization temperature (Tgel ) of wheat starch increased significantly (P < 0.05) as sucrose and SR concentration increased (0 to 60% w/w), with significant variations in Tgel found between different sweetener types at the same concentration. Generally, as solution concentration increased, the larger SRs (degree of polymerization [DP]> 10) decreased paste viscosity (peak and final), decreased granule swelling, and increased Tgel compared to the control (water). The smaller SRs (DP < 10) increased both paste viscosity (peak and final) and granule swelling, unlike the larger SRs, and did not increase Tgel as much as larger SRs. The SRs which performed similar to sucrose in model cookie baking (fracturability, spread, color, etc.) and effects on starch properties (Tgel , paste viscosity, and granule swelling) were yacon, Sukrín, date syrups, and coconut palm sugar. The results linking sweetener physicochemical properties to their effects on starch gelatinization, pasting, and swelling can be used to guide reformulation strategies for potentially reducing sugar and/or increasing fiber content in foods. PRACTICAL APPLICATION: Several commercially available natural sweeteners and polymers (coconut palm sugar, date syrup, yacon syrup, Sukrín Fiber Gold syrup, and Benefiber) show promise for reducing or replacing sucrose in cookies, and other low-moisture baked goods, based on their similar effects on wheat starch gelatinization, pasting, and swelling, as well as performance in cookie baking trials. Compared to sucrose, some of these ingredients have a lower glycemic response and higher dietary fiber content, and act as prebiotics, thereby providing potential health benefit.

Banana liqueur made with yacon syrup: evaluation of stability during maturation

Abstract The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0 °Brix. The liqueurs were subjected to two procedures as following: heat treatment at 70 °C for 20 min (tranchage), followed by storage at room temperature for 10 days (T42-T and T45-T); no heat treatment and storage at 50 °C for 10 days (T42-50 and T45-50). The color and turbidity of liqueurs were evaluated daily within 10 days of storage. The alcohol content was evaluated every 2 days. The total color difference (ΔE) was calculated in relation to color at time zero for each treatment. The T42-50 treatment had the lowest turbidity at the end of maturation. The T45-T treatment presented the lowest ΔE value at the end of maturation. The alcohol contents regarding the liqueurs were the same as those contents after elaboration as well as did not change over the maturation time for all treatments.

Influence of yacon syrup concentration and drying air temperature on properties of osmotically pre-dehydrated dried banana

Osmotic dehydration (OD) is a pre-treatment commonly used to incorporate solids and dehydrate fruits. In this study, the influence of mixed syrup (yacon and sucrose) concentration used in OD and drying air temperature on drying kinetics of banana osmotically dehydrated and characteristics of dried banana were evaluated. Yacon syrup (30°Brix) was produced and then sucrose was added, making mixed syrups of different concentrations (30–45°Brix). Banana slices (5 mm) were immersed in mixed syrups for five hours. Solid gain (SG) and water loss (WL) were calculated during OD. Afterward, the osmotically dried bananas were dried at different drying air temperatures (40–80 °C). Mathematical models were fitted to the moisture ratio data. The drying rate (DR) was calculated. The dried bananas were evaluated for moisture content, water activity, color and hardness. Optimal treatment was determined using the desirability function. Higher syrup concentration resulted in higher SG and WL during OD. Samples dehydrated osmotically using 32.2°Brix syrup and dried at 74.1 °C required shorter drying time (240 min), with a tendency of higher DR. High syrup concentrations and high temperatures resulted in dried bananas with low water activity and high hardness. The Midilli model was the one that best fitted. The optimal treatment was that using the mixed syrup of 45°Brix and drying temperature of 60 °C.

Acute postprandial effect of yacon syrup ingestion on appetite: A double blind randomized crossover clinical trial

Yacon syrup is a rich source of fructooligosaccharides (FOS); however, its diet supplementation effect on subjective sensation and appetite biomarkers in human is still unknown. This study aimed to evaluate the acute postprandial effect of yacon syrup ingestion on appetite. The double-blind crossover clinical trial was carried out with 40 adult women: 20 eutrophic and 20 obese grade I. On each day, the first blood collection was performed after a 12-h fast. Then, the volunteers ingested either intervention A (breakfast + 40 g of placebo) or intervention B (breakfast + 40 g of yacon syrup, containing 14 g of FOS). New aliquots of blood were collected at 45, 60, 90, 120, and 180 min. Appetite was assessed by estimating ghrelin and glucagon-like peptide-1 (GLP-1) levels and by assessing subjective appetite sensation. Analysis was performed using two-way ANOVA, followed by Bonferroni's multiple comparison test. No effect of yacon syrup was observed on postprandial ghrelin and GLP-1 levels at all times evaluated. Similar observations were made after stratifying the analysis by BMI (body mass index) (eutrophic and obese). The effect of yacon syrup on postprandial subjective sensations of hunger, satiety, fullness, and desire to eat was not evident in the total group of women evaluated and even after BMI stratification. We concluded that yacon syrup had no effect on postprandial ghrelin and GLP-1 levels and on the subjective appetite sensation in young adult women.

Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial

Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were performed at the beginning and at the end of the study. The results obtained shown that the 2-weeks consumption of yacon syrup does not promote serum LPS alteration in healthy volunteers. Moreover, the glycemic and lipid profile were also similar between the groups before and after the intervention. Yacon syrup did not affect blood lipid, glucose or metabolic endotoxemia. However, it is possible that positive effects of yacon syrup will turn evident only in a long-term intervention. Further studies are needed to assess the long-term effect of yacon syrup consumption, and its use in obese and diabetic individuals.

A Sustainable Wholesome Foodstuff; Health Effects and Potential Dietotherapy Applications of Yacon.

A sustainable food supply is an ever-growing public and planetary health concern influenced by food culture, food practices, and dietary patterns. Globally, the consumption of plant foods that offer physiological and biochemical benefits is increasing. In recent years, products made from yacon (Smallanthus sonchifolius) tubers and leaves, e.g., in the form of syrup, powder, and herbal tea, have steadily emerged with scientific evidence to validate their possible health claims. Yacon was introduced to New Zealand in 1966, and its products can now be produced on a commercial scale. This paper reviews literature published mainly in the last 10 years concerning the health-related properties of yacon as a wholesome foodstuff and its bioactive components, e.g., fructooligosaccharides. Literature was sourced from Web of Science, PubMed, EBSCO Health, and Google Scholar up to June 2019. The potential markets for yacon in the field of food technology and new dietotherapy applications are discussed. Furthermore, the unique features of New Zealand-produced yacon syrup are introduced as a case study. The paper explores the scientific foundation in response to the growing public interest in why and how to use yacon.

Yacon syrup reduces postprandial glycemic response to breakfast: A randomized, crossover, double-blind clinical trial.

Yacon is a root rich in fructooligosaccharides (FOS), which act as prebiotics. Numerous studies have shown promising results in the technological aspects of producing yacon syrup. However, uncertainties exist concerning whether yacon syrup can modulate postprandial glucose and lipid profiles. In order to assess the effect of yacon syrup on postprandial glucose, insulin and triglyceride (TG) responses, a randomized, crossover, double-blind clinical intervention with 40 women (20 normal weight and 20 grade I obese) was performed. Participants underwent two-arms of intervention with at least a one-week wash-out period between visits. On each intervention day, after 12 h of fasting, an aliquot of blood was collected. For intervention A, volunteers consumed breakfast +40 g of placebo, whereas for intervention B, participants consumed breakfast +40 g of yacon syrup (14 g of FOS). Blood samples were drawn at 15, 30, 45, 60, 90, and 120 min. Glucose and insulin concentrations were lowered after yacon syrup intake as compared to placebo at following times: 30 min for glucose and 15, 30 and 45 min for insulin. In conclusion, yacon syrup has a postprandial decreasing effect glucose and insulin concentrations in adult women. This effect was not evident for triglyceride concentration. Clinical trial registry: RBR-33wf46. Available in: http://www.ensaiosclinicos.gov.br/rg/RBR-33wf46/.

Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.

Alternative sugars: Yacon syrup (nectar).

Alternative sugars: Yacon syrup (nectar).

Yacon syrup: Food applications and impact on satiety in healthy volunteers

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.

A systematic review of anti-obesity medicinal plants - an update

Obesity is the most prevalent health problem affecting all age groups, and leads to many complications in the form of chronic heart disease, diabetes mellitus Type 2 and stroke. A systematic review about safety and efficacy of herbal medicines in the management of obesity in human was carried out by searching bibliographic data bases such as, PubMed, Scopus, Google Scholar, Web of Science, and IranMedex, for studies reported between 30th December 2008 to 23rd April 2012 on human or animals, investigating the beneficial and harmful effects of herbal medicine to treat obesity. Actually we limited our search to such a narrow window of time in order to update our article published before December of 2008. In this update, the search terms were “obesity” and (“herbal medicine” or “plant”, “plant medicinal” or “medicine traditional”) without narrowing or limiting search items. Publications with available abstracts were reviewed only. Total publications found in the initial search were 651. Total number of publications for review study was 33 by excluding publications related to animals study.Studies with Nigella Sativa, Camellia Sinensis, Crocus Sativus L, Seaweed laminaria Digitata, Xantigen, virgin olive oil, Catechin enriched green tea, Monoselect Camellia, Oolong tea, Yacon syrup, Irvingia Gabonensi, Weighlevel, RCM-104 compound of Camellia Sinensis, Pistachio, Psyllium fibre, black Chinese tea, sea buckthorn and bilberries show significant decreases in body weight. Only, alginate-based brown seaweed and Laminaria Digitata caused an abdominal bloating and upper respiratory tract infection as the side effect in the trial group. No other significant adverse effects were reported in all 33 trials included in this article.In conclusion, Nigella Sativa, Camellia Synensis, Green Tea, and Black Chinese Tea seem to have satisfactory anti-obesity effects. The effect size of these medicinal plants is a critical point that should be considered for interpretation. Although there was no report for side effect in these trials, we believe that safety of these plants still remains to be elucidated by further long-term studies.

Influence of Process Conditions on the Kinetics of the Osmotic Dehydration of Yacon (Polymnia sonchifolia ) in Fructose Solution

Yacon is a tuberous root with functional properties that contains near 90% water, promoting its quick degradation. The purpose of this work was to optimize the osmotic dehydration of yacon using response surface methodology (RSM). Water loss, solute gain and water activity were determined as functions of the independent variables such as temperature (30–50C), fructose concentration (40–68% w/w) and use of an edible sodium alginate coating coverage. Correlation equations were constructed describing the effects of the independent variables. By applying RSM, the optimum conditions for dehydration were found to be with sodium alginate coating in a solution at 68°Brix and 30C for 60 min. Practical Applications The process of osmotic dehydration can be used for the preparation of shelf-stable products for the purpose of obtaining a more physicochemically and microbiologically stable final product. The treatment of coating before osmotic dehydration helps in reducing the problem of large solute gain without affecting much on the water loss. The fruits obtained by combining coating and osmotic dehydration exhibit better appearance and extended shelf life. The product can be used in the areas of nonavailability of fruit, and it is also used as an ingredient in the formulation of products such as jellies and yacon syrup.

Development and sensory evaluation of symbiotic potentially milk dessert

This paper aimed to develop a symbiotic potentially milk dessert containing the probiotic Lactobacillus acidophilus and yacon syrup as prebiotic food and assess its sensory acceptability. For the production of the brus initially prepared a yogurt with whole milk added to 10 % sugar, 3% of skimmed milk powder and 2% of the thermophilic culture. To achieve the titratable acidity of 0.75 %, the same was cooled to 10 oC until the time of the mixture. In parallel, it was prepared a paste of starch (1% w/v) and unflavored gelatin (0,6 %). For preparation of culture probiotica, Lactobacillus acidophilus were centrifuged and concentrated in 10 times. Finally, was prepared yacon syrup which was packaged in disposable cups, for later addition of the probiotic culture, yogurt and paste base previously homogenized. The sensorial acceptability was performed with 59 consumers with the use of hedonic scale of 9 points and intention to purchase. The Spearman correlation test verified the existence of the association between categorical variables and the variables of the acceptance test. The symbiotic Brus presented 10 8 CFU/g, quantity above the recommended and acceptability index more than 70 % for flavor, aroma, appearance and texture. The intent to purchase reported that 65% of consumers would buy this product if available on the market. The Spearman correlation was positive (p<0.05) between intention to purchase and the sensory attributes flavor, aroma and texture, suggesting that these characteristics act together during the sensory perception by consumers.