Development of yacon (smallanthus sonchifolius) tablet sweetener/ Noreen Raven S. Alcazar, Anabel A. Alicante, Jenelyn P. Berzamin, Sam S. Encarnacion, and Christian Lee C. Jacobe.--
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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xi, 142pages: 29cmContent type: - BTH TP 370 A43 2025
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Bachelor's Thesis CIT
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TUP Manila Library | Thesis Section-2nd floor | BTH TP 370 A43 2025 (Browse shelf(Opens below)) | c.1. | Not for loan | BTH0006298 |
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| BTH TP 370 A38 2019 Development of local protein bar for hikers/ | BTH TP 370 A43 2019 development of ready-to-eat chicken adobo rice as an emergency food/ | BTH TP 370 A43 2022 Development of java apple as substitute of concentrated syrup/ | BTH TP 370 A43 2025 Development of yacon (smallanthus sonchifolius) tablet sweetener/ | BTH TP 370 A44 2019 Innovation of rice using sweet potato / | BTH TP 370 A44 2023 Development of adlai milk veggie ice cream/ | BTH TP 370 A45 2019 Development of coffee flavored candy from roasted adlai grounds/ |
Bachelor's thesis
College of Industrial Technology.-- Bachelor of science in food technology Technological University of the Philippines, 2025.
Includes bibliographic references and index.
The purpose of this study was to formulate a tablet sweetener from Yacon (Smallanthus
sonchifolius) as a healthier and more environmentally friendly sugar replacer. Because of
the prebiotic nature, yacon, a root vegetable that is high in fructooligosaccharides (FOS),
is advantageous to the gastrointestinal system. Yacon is not highly utilized in the food
industry despite its nutritious content. The objective of the study was to transform Yacon
into a tablet sweetener that does not lose its health benefits and is easy to carry and
simple to use. For texture, sweetness, and shelf-life enhancement, the juice was extracted,
boiled, freeze-dried, and blended with ingredients such as silicon dioxide, erythritol, and
maltodextrin.The final product's physical and chemical analysis showed it contained
93.31 g/100g carbohydrates, 4.89 g/100g fat, 1.92 g/100g protein, 3.72 g/100g ash,
390.37 kcal/100g energy, and virtually no moisture (LOD = 0.01 g/100g), demonstrating
that it is both nutritious and stable. Microbiological testing showed a total plate count of
<250 CFU/g and undetectable levels (<10 CFU/g) of coliforms, E. coli, yeast and mold,
and S. aureus, confirming product safety. A sensory evaluation using a 9-point hedonic
scale with 50 respondents indicated positive acceptance in taste, texture, and overall
appeal. The results demonstrated that the Yacon tablet sweetener was both functional and
microbiologically safe, with potential as a viable natural sugar substitute. This innovation
met the growing demand for healthier sweeteners while promoting sustainable agriculture
and local crop utilization, highlighting Yacon’s promise in future food product
development.
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