R&D - Project

YARUP Completed

Yacon syrup as a new prebiotic-rich alternative to sugar

YaRup aims to offer a new natural alternative to sugar by transforming yacon tubers into a syrup with high nutritional value, rich in prebiotics and with good organoleptic properties.

Dark syrup in a glass jar with cassava roots
Close-up of yacon tubers
Cereal bars with nuts and chocolate on wooden plate
The YaRup project had several underlying objectives:
  • Characterisation and selection of yacon tubers grown in Belgium and Germany, as well as assessment of the impact of storage time on tuber quality;
  • Processing yacon tubers into syrup and optimising food processing methods in order to preserve and/or increase nutritional properties;
  • Assessment of the nutritional, physicochemical and sensory properties of yacon syrup;
  • Determination of in vitro glucose release from yacon syrup;
  • Demonstration of the functionality of yacon syrup in food applications (praline fillings and cereal bars).

Documents