Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet

• Published in: Journal of functional foods 2018-10, Vol.49, p.447-457
• Main Authors: Fabersani, Emanuel, Grande, María Virginia, Coll Aráoz, María Victoria, Zannier, Martin L., Sánchez, Sara S., Grau, Alfredo, Oliszewski, Ruben, Honoré, Stella M.
• Format: Article
• Language: English
• Subjects: Functional food; Goat yogurt; Metabolic effects; Prebiotics; Probiotics; Yacon flour
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.08.042

[Display omitted] •Yacon flour addition in goat milk yogurt.•New yogurt reduces the impact of high fat feeding.•Improvement in body weight and visceral adiposity was detected.•Biological assays confirmed metabolic effects. This study aimed to evaluate the effects of addition of yacon flour on the quality parameters of goat milk yogurt and investigate the metabolic effects of its regular consumption on high fat diet-fed Wistar rats (30 days). The formulation containing 7% (w/v) yacon flour had higher nutritional values, acceptable sensory attributes and higher count (107 cfu/g) of viable probiotic microorganisms, with shelf life of at least 30 days. 7% yacon flour addition improved goat yogurt sugar profile, reducing lactose (0.94%) and increasing prebiotic fructooligosacharides (4.55%) content in the final product. Supplementation of goat yogurt + yacon to a high fat diet resulted in lower body weight, body mass index, fasting glucose levels, HOMA-IR and atherogenic indices of rats, improving the effects of goat yogurt or yacon flour alone (P