Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

Abstract

This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

Evaluación de la proporción óptima de yacón (Smallanthus sonchifolius) y piña (Ananas comosus) de una bebida funcional enriquecida con linaza

“…En la Tabla 2 se muestran los resultados obtenidos con respecto a las características fisicoquímicas del extraco de yacón. Los valores de pH y acidez, resultados similares se obtuvieron para el yacón utilizado para la elaboración de una bebida funcional de yacón, maracuyá y piña pH de 7.50 ± 0.01 y una acidez de 0.07 ± 0.01 % (Suárez et al, 2021), para miel a partir de pH y acidez 6.38 y 0.18% (Isuiza, 2004), sin embargo, para bebida funcional de yacón y pitahaya (Iman & Zapata, 2021) reportaron un pH de 5.25 ± 0.06 y 0.41 ± 0.04% de acidez, donde este resultado presenta una diferencia importante con respecto a los resultados obtenidos, esto puede obedecer a la variedad de la materia prima, a las condiciones edafoclimáticas y tipo de suelo (Oliveira et al, 2018). Con respecto a los sólidos solubles (ºBrix), resultado similares se obtuvieron 9.90 ± 0.73 (Iman & Zapata, 2021), por otro lado, (Isuiza, 2004) reportó 9 de °Brix, mientras que (Suárez et al, 2021)…”