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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Alcazar, Noreen raven S [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xi, 142pages: 29cmContent type:

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BTH TP 370 A43 2025

Dissertation note: College of Industrial Technology.-- Bachelor of science in food technology Technological University of the Philippines, 2025. Summary: 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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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A43 2025 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0006298

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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