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

Abstract

This study aimed to elaborate on yacon flakes and determine the proximal composition of fresh yacon and final flakes, made at different temperatures (120°C, 150°C and 180°C) 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 180°C had the highest acceptance (87%), and the flakes made at 120°C 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), 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 basis was Ⱦ±SD (31.60±0.650) and on a dry basis (37.44±1DS). 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.