Peruvian Yacon Ice Cream Research Presented at US Scientific Congress

Students from Peru’s Universidad Nacional Agraria La Molina (UNALM) presented research on a lower-calorie ice cream made with yacon at a scientific congress in the United States on July 13. The team, comprised of Ronal Lopinta Solano, Kelly Ocampo Ocampo, Amy Chuco Amaro, and Gianella Espinel Luza, aimed to create a healthy dessert without sacrificing taste or texture.

They achieved this by partially replacing sugar with yacon syrup, which contains fructooligosaccharides, sweeteners with fewer calories that also act as prebiotics. The team also added encapsulated probiotic bacteria, turning the ice cream into a functional food designed to improve digestive health.

The researchers used statistical design to optimize the ingredient combination, ensuring the ice cream maintained a desirable consistency and melting behavior. UNALM officials believe this work demonstrates Peru’s potential for innovation in healthy food production using its biodiversity. The next steps involve assessing probiotic viability, consumer acceptance testing, and exploring potential for industrial scaling.