ORGANOLEPTIC QUALITY OF FRUIT SORBETS CONTAINING YACON (SMALLANTHUS SONCHIFOLIUS Poepp. and Endl.)

Abstract

Due to the growing consumer interest in functional food, sorbets containing yacon root powder as a source of many valuable compounds, especially fructans, may be a desirable alternative to traditional ice cream desserts. The aim of this work was to evaluate organoleptic quality (taste, color, aroma as well as consistency and structure) of fruit sorbets containing Smallanthus sonchifolius (Poepp. and Endl.) root powder in dependence on kind of fruit (orange, cherry, strawberry), and its share in sorbet’s recipe, using a 9-point hedonic scale (1 point =„I do not like it at all“, 9 = „I like it very much“). The results showed that organoleptic quality was depended on the kind and the share of fruit used to the sorbet production. Strawberry sorbets gained over 80% of maximal scores.
One can conclude that yacon root powder can be used as the ingredient of fruit sorbet, with increased consumer liking.