Elaboration of Dietary Ice Cream From Yacon Syrup With Prebiotic Characteristics (Smallanthus sonchifolius)

The yacon is a wild plant from the region of Puno that has functional propertiesdue to its high content of fructooligosaccharides asinulina that has the property to substitute the grease, bases in the formation of particles of gel with water when you submit to a snappish force, the resulting gel present a similar texture of grease and confer the buccal desired sensation, caning to add in products like ice creams. The objective of this investigation was to make an ice cream from syrup of yacon replacing the fat 100 % for the inulina, determining the overrun's performance to different yacon's concentrations of syrup, as well as to evaluate his characteristics organolpticas. They utilized two yacon's concentrations of syrup of the 6 and 10 %, powdered skim milk and stevia for the development of this investigation. A sensorial determined evaluation accomplished taste, color, aroma and texture itself, through proof acceptability in 30 not trained consumers, using the statistical program IBM. SPSS and a physical analysis of the two concentrations determining the overrun. It was observed that performance was higher in ice concentration syrup 10% yield 88.6% compared to the concentration of 6% obtained in 60% yield, was obtained sensory analysis obtained 93% acceptability. Concluding that the development of a dietary ice cream with the replacement of 100% fat by inulin was feasible, showing good sensory characteristics, physical analysis as to the concentration of 10% yacon syrup gained more overrun being the best for making ice cream.