Résumé
This present work aimed at developing a cake using yacon flour (20% and 40%), for replacing partially thew heat flour. The products were characterized on the nutritional composition, glycemic index, glycemic charge and in vitro prebiotic effect. The physico chemical analyses showed a high fiber concentration in the experimental cakes, in compliance with the legislation in force, being 7.49g% for the cake A (yacon 20%)and 10.75g% for the cake B (yacon 40%). Low concentrations of available carbohydrates of 11.22g% and 9.35g% were found in both cake A and B, respectively. Glicemic index lower than 55 and glycemic chargelo wer than 10 were detected. The prebiotic effect was observed by keeping the lactic bacteria above 106UFC/g of substrate. On that account, cakes containing high fiber concentrations were achieved. Regard lessof the added amounts of yacon flour to the experimental cakes, they were classified as of low glycemic index and glycemic charges products, besides their in vitro prebiotic effect.