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

• Autores: Pérez-Mejía, Giancarlo Joel, Lizana-Adrianzén, Alfredo
• Formato: artículo
• Fecha de Publicación: 2024
• Institución: Universidad Nacional de Jaén
• Repositorio: Pakamuros
• Lenguaje: español
• OAI Identifier: oai:unj:article/316
• Enlace del recurso: http://revistas.unj.edu.pe/index.php/pakamuros/article/view/doixxx
• Nivel de acceso: acceso abierto
• Materia: Pan; Jarabe de yacón; Fructooligosacáridos; Propiedades fisicoquímicas; Evaluación sensorial; bread; yacon syrup; fructooligosaccharides; physicochemical properties; sensory evaluation

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.