• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.107-113
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• 2013

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1288-1293
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• 2012

Yacon (Smallanthus sonchifolius) contains high amounts of fructooligosaccharides and has been known to promote health of the intestinal tract and to have anti-oxidative and anti-cancer activities. Yacon concentrates were added to make five different pan breads, each with the addition 0% (YE 0), 25% (YE 25), 50% (YE 50), 75% (YE 75), and 100% (YE 100) of yacon concentrates instead of sugar. The higher the yacon concentration in the dough, the more time was needed for the dough to rise. Higher yacon concentration also affected the color of the bread by lowering the L-value and raising the a and b values. The hardness and chewiness of the bread significantly decreased with increasing yacon concentration, while cohesiveness increased. In the bread sensory evaluation, the intensity of crust color, crumb color, yacon flavor, sweetness, yacon taste, moistness, and residual mouth feel were increased with increasing yacon concentrates, while the uniformity of crumb pores slightly decreased. The consumer acceptance of taste, flavor, texture, and overall acceptance were increased with increasing yacon concentrations. As a conclusion, the substitution of yacon concentrates for sugar improved bread quality and increased consumer acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.