CARACTERIZAÇÃO E PROPRIEDADES FUNCIONAIS DE BOLOS DE CHOCOLATE FORMULADOS COM RAÍZES TUBEROSAS DE YACON (Smallanthus sonchifolius)

This present work aimed at developing a cake using yacon flour (20% and 40%), for replacing partially the wheat flour. The products were characterized on the nutritional composition, glycemic index, glycemic charge and in vitro prebiotic effect. The physicochemical analyses showed a high fiber concentration in the experimental cakes, in compliance with the legislation in force, being 7.49g% for the cake A (yacon 20%) and 10.75g% for the cake B (yacon 40%). Low concentrations of available carbohydrates of 11.22g% and 9.35g% were found in both cake A and B, respectively. Glicemic index lower than 55 and glycemic charge lower than 10 were detected. The prebiotic effect was observed by keeping the lactic bacteria above 106 UFC/g of substrate. On that account, cakes containing high fiber concentrations were achieved. Regardless of the added amounts of yacon flour to the experimental cakes, they were classified as of low glycemic index and glycemic charges products, besides their in vitro prebiotic effect.