Impact of dietary ice cream with yacon (Smallanthus sonchifolius) on hyperglycemia and acceptability; [Impacto del helado dietético con yacón (Smallanthus sonchifolius) en la hipoglicemia y aceptabilidad]

Abstract

Introduction: Ice cream has a high sugar content in its composition, making it an interesting product to study alternatives for its substitution. Yacon (Smallanthus sonchifolius) is known as an abundant source of fructooligosaccharides (FOS), inulin and phenolic compounds, which have important nutritional benefits and health effects. Aim: To evaluate the hypoglycemic effect, biological parameters and sensory profile of ice cream formulated with sugar substitution (AZ) by yacon syrup (JY) (Smallanthus sonchifolius) Materials & methods: Four formulations were developed: T0 (100% AZ), T3 (100% JY), T2 (50:50; AZ:JY) and T3 (25:75, AZ:JY). Glucose levels, biological evaluation parameters and a sensory profile were analyzed.). Results and discussions: Significant differences (p<0,05) were found in glucose levels, with T3 showing the greatest variation (decreased by 18,3 ml/dL). Its proximal composition had a moisture content of 72,50 ± 0,32%, crude protein 4,00 ± 0,26%, crude fat 2,40 ± 0,07%, ash 1,46 ± 0,09%, and carbohydrates 19,60 ± 0,27%. Likewise, all ice creams showed high biological value (BV: 98), apparent digestibility (AD: 98%) and net protein retention (NPR: 3.25). Finally, the sensory profile was similar in all the treatments evaluated. Conclusions: T3 (100% JY) showed significant results in hypoglycemic effect, biological parameters and sensory profile. © 2022 Sociedad espanola de dietetica. All rights reserved.