Sensory analyzes of preparations with potato yacon: systematic review

• Autor(a) principal: Ricarte, Dara
• Data de Publicação: 2020
• Outros Autores: de Almeida Júlio, Bruna Lorraine, Folly Zocateli, Gilce Andressa, Ferreira Barreto, Rayane Lorrayne, Guimarães, Marilene, de Souza Ferreira, Renata, Sernizon Guimarães, Nathalia
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: HU Revista (Online)
• Texto Completo: https://periodicos.ufjf.br/index.php/hurevista/article/view/28419
• topic: Functional Food; Plants, Medicinal; Nutrition; Alimento Funcional; Nutrição; Plantas Medicinais

Introdution: Potato yacon (Polymnia sonchifolia) or “diet potatoes” is considered a medicinal plant, native to the Andean regions of South America that was introduced in Brazil in the early 1990's. The yacon potato has low energy value and high nutritional value. This food is considered a source of FOS and can be characterized as a functional food, since it acts to reduce blood glucose levels and as a prebiotic, balancing the amount of intestinal bacteria promoting the growth of probiotic organisms. Objective: To verify the acceptability of yacon potatoes in different food preparations. Material and methods: Systematic review performed between August and September 2018 through the MEDLINE, LILACS, SESSP-CTDPROD, BDENF-Enfermagem, PERNAL databases with the search strategy: ("Polymnia sonchifolius" OR "smallanthus sonchifolius" OR "Yacon" OR "Yakon")). Results: Of the 148 articles found, nine surveys were selected using the exclusion criteria used by three reading stages: titles, abstracts and texts. Among the analyzed preparations, bar of cereals, cookies and yogurts elaborated with the potato yacon presented indexes equal or greater than 70%. Low levels of acceptability were evaluated in the following functional beverage preparations, cake, jelly and diet biscuits. Conclusion: From the results evaluated, we conclude that dietary bar, cookies and yogurts can be inserted ninth food habit of the population as good alternatives of functional foods, since they have good expectations of market acceptance and nutritional balance. As the main limitation of this review pointed to the absence of a standardized scale for assessing the quality of scientific evidence from research involving sensory analysis.