Resumo

VALDEZ CLINIS, Gabriela Alejandra; MARGALEF, María Isabel  e  GOMEZ, Marta Hilda. Making a functional prebiotic dietetic bar using yacon flour (Smallanthus sonchifolius). Diaeta [online]. 2013, vol.31, n.142, pp.27-33. ISSN 1852-7337.

Yacon flour was made using 8 month-old white variety roots which were dried at 70ºC in air oven for 23 hours, and analyzed in terms of its physical, chemical and sensorial characteristics. The flour obtained was used to make a functional prebiotic dietetic bar (FPDB). Preference/acceptability of the formulation and chemical composition were established. Flour of 4.5% of humidity with a content of fructans of 70.23 g% (dry basis) was obtained. The FPDB resulted to be low in calories, low in glucidic value, high in protein content and high in fiber content, being accepted by 93% of consumers.

Palavras-chave : Flour; Yacon; Bar; Dietetic; Prebiotic.

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