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.

Produção e caracterização físico-química de fermentado de umbu / Production and physicochemical characterization of fermented umbu

O objetivo deste trabalho foi desenvolver um fermentado de umbu visando a agregar valor a esse fruto e contribuir para a melhoria de renda das famílias do semiárido nordestino. A polpa utilizada nos experimentos foi submetida a análises físico-químicas e microbiológicas. Para a produção da bebida, a polpa foi diluída em água, sendo necessário realizar uma chaptalização com sacarose até atingir 20,5°Brix. A levedura vínica comercial utilizada foi Saccharomyces cerevisiae. A fermentação foi conduzida a 18°C durante 18 dias e posteriormente a bebida foi submetida a uma estabilização com auxílio de agentes de sedimentação, gelatina e bentonita, por 14 dias a 1°C. Após a estabilização, o fermentado de umbu foi filtrado em filtro prensa. O fermentado de umbu obtido apresentou teor alcoolico de 11,20°GL. A bebida foi analisada quanto às suas características físico-químicas e todos os parâmetros estavam em conformidade com a legislação vigente.

The objective of this study was to develop a fermented umbu drink aiming at adding value to this fruit and contribute for improving the families income in Brazil northeast semiarid region. The pulp used in the experiments was subjected to physico-chemical and microbiological analysis. For the production of liquor, the pulp was diluted with water, and needed a sugaring with sucrose up to 20.5°Brix. A commercial Saccharomyces cerevisiae wine yeast was used. The fermentation was conducted at 18°C for 18 days and subsequently underwent a drink with the aid of stabilizing agents of sedimentation, gelatin and bentonite, for 14 days at 1°C. After stabilizing the fermented umbu drink was subjected to filtered in filter press. The fermented alcoholic umbu drink showed an alcohol contents of 11.20°GL. The drink was analyzed for their physicochemical characteristics and all parameters were in accordance with current legislation.