Initiation à la préparation de sirops à base des ressources riches en amidon comme alternative du sucre blanc (Évaluation nutritionnelle)

Abstract

The modern human diet faces numerous challenges related to the excess of refined sugars, particularly those found in sugary drinks and processed foods. This overconsumption is associated with an increase in chronic diseases such as obesity, type 2 diabetes, and cardiovascular disease. Aware of this public health issue, several international bodies are encouraging the reduction of added sugars and the promotion of more natural and sustainable alternatives. The objective of this study was to extract and evaluate natural syrups obtained from two abundant and local raw materials: sweet potato (Manitou variety) and corn. These plants are rich in starch, a polysaccharide that is easily hydrolyzed by heat into simple sugars such as glucose. The results revealed several differences. On a sensory level, sweet potato syrup was strongly preferred by the participants: 49.3% rated it good or very good, compared to only 25% for corn syrup. Descriptive analysis showed that sweet potato syrup had more natural flavors (carrot, date, apple) and a predominantly golden brown color, while corn syrup had a more yellow hue and a more bitter or sour taste, according to some testers. Finally, from an industrial applicability perspective, sweet potato syrup is easily incorporated into various food preparations: beverages, pastries, and dietary or children's products. It requires no additives or coloring agents, making it a healthy and natural alternative to refined sugar.