DEVELOPMENT OF A SYNBIOTIC YACON (SMALLANTHUS SONCHIFOLIUS) POWDER JUICE WITH LACTOBACILLUS

Abstract

The growing demand for functional foods has driven innovations in synbiotic beverages that combine probiotics and prebiotics to promote gut health. Yacon (Smallanthus sonchifolius), rich in fructooligosaccharides (FOS), offers a promising substrate for probiotic incorporation.

This study formulated a symbiotic powdered juice using yacon powder and Lactobacillus.  Experimental design assessed microbial viability under refrigerated and room-temperature storage, alongside physicochemical parameters (pH, moisture), microbial safety, sensory acceptability, and nutritional attributes. Microbiological assays and sensory evaluation using a nine-point hedonic scale were conducted with 131 respondents.

The synbiotic powder was successfully formulated as a homogeneous product suitable for packaging. Lactobacillus strain-maintained viability during storage, with refrigeration sustaining higher counts to 10^10 CFU. Yacon’s FOS enhanced probiotic survival, while pH remained within a safe acidic range of 4.3–4.9 level. Moisture fluctuations were minimal and acceptable. Microbial analysis confirmed absence of pathogens, ensuring safety. Sensory evaluation indicated favorable acceptability across aroma, flavor, sweetness, sourness, color, aftertaste, and overall impression. Nutritionally, the product demonstrated functional benefits through synbiotic effects.

The study affirms that synbiotic yacon powder juice is safe, stable, nutritionally beneficial, and sensorially acceptable, positioning it as a viable candidate for commercialization and sustainable community nutrition initiatives.