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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

CARVALHO SALVADOR, Aline et al. Development of a low calorie yacon jam: physico chemical,  microbiological and sensory characterization. Rev. chil. nutr. [online]. 2012, vol.39, n.3, pp.72-77. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182012000300011.

This study aimed to evaluate the physical-chemical,  microbiological and sensory characteristics of four formulations of yacon jams. The following characteristics were analyzed: chemical composition,  soluble solids,  pH,  microbiological presence of total coliforms and salmonella at 45 °C,  and presence of fungi and yeasts. The yacon jams exhibited high moisture content (> 62%) as well as high concentrations of carbohydrates (> 28%) and total dietary fiber (2.5%),  mainly fructooligosaccharides (> 0.9%). The average energy value was 124.6 kcal/100 g. The average pH was 3.8 and the soluble solids measured 27.6 °Brix. All yacon jams complied with standard microbiological requirements and received high acceptance scores,  especially the yacon jam and yacon jam with cinnamon. Yacon jam products may offer an excellent alternative to more common jams due to their lower concentrations of simple sugar,  lower calorie value,  increased presence of dietary fibers,  and desirable sensory characteristics.

Keywords : yacon; jam; food fiber; fructooligosaccharides; microbiological safety; sensory analysis.

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