Incorporación del yacón (Smallanthus sonchifolius) como sustituto natural del azúcar blanco para la elaboración de bizcochos bajos en calorías

Abstract

This titling project focuses on replacing refined sugar in light and heavy biscuits with yacon syrup. This proposal is proposed to reduce the consumption of refined sugars and create low-calorie desserts. A bibliographic research was carried out on yacon to obtain the syrup and the formulation of recipes for the biscuits based on the books by Osvaldo Gross entitled "The ABC of Pastry" and "Pastry Base" for the experimental part. The experimentation phase was divided into three parts: the first and second focused on the preparation and tasting of heavy and light biscuits, where the two preparations with the lowest score by the focus group were selected for subsequent analysis and improvement. The third part focused on the creation of signature desserts with the least rated biscuits, in addition to replicating the two previous tastings in front of the board where they sought to evaluate their acceptability. Finally, a survey was carried out using Google Forms for the focus group, where the organoleptic properties of light and heavy biscuits were evaluated through a qualitative analysis based on the Likert scale. The results obtained revealed that the changes made in the biscuits were liked by the focus group, achieving a favorable acceptability in the final desserts.