The high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. The fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect) and they can improve sensorial aspects in food. This work aims at preparing chocolate cakes with inulin and or yacon meal and comparing theirs chemical and physical properties, preference and shelf stability with a standard chocolate cake formulation (P). The formulations with the wheat flour substituted in 20% for yacon meal and without inulin (formulation A), with the wheat flour substituted 40% for yacon meal and 6% substituted for inulin (formulation B) and standard formulation were compared. The formulations A and B showed comparable chemical properties, preference and shelf stability to standard formulation showing advantages such as smaller hardness values, greater content of total alimentary fiber which were 12.35%, 23.6% and 9.02%, respectively, similar caloric value 2.09kcal (formulation A) and smaller 1.62kcal (formulation B) than the standard formulation (2.13kcal), besides have inulin and fructooligosaccharides. Consequently, inulin and yacon meal can be used as ingredients in chocolate cake preparations presenting characteristics which meet the consumer's requirements for a functional food.
fructooligosaccharides; cake; inulin; yacon
