Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/112
Título: Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
Autor(es): Bezerril, Fabrícia França
Magnani, Marciane
Pacheco, Maria Teresa Bertoldo
rcqueiroga@uol.com.br
Palavras-chave: Caprine milk
Phenolic compounds
Mineral content
Cactaceae
Data do documento: 2021
Editor: Elsevier Ltd.
Citação: LWT - Food Science and Technology, v. 139, March 2021, 110512.
Resumo: This study aimed to evaluate the impact of xique-xique jam addition on the nutritional value and physicochemical and sensory characteristics of goat milk yogurt. The jam was characterized for its physicochemical characteristics, mineral profile, antinutritional factors, and phenolic compounds (profile and bioaccessibility). The jam presented a dark yellow color, was slightly acid (pH 4.61), and was characterized by its carbohydrate (67.17 g/100 g) and fiber (2.60 g/100 g) contents, mainly in an insoluble form (1.71 g/100 g). Potassium, magnesium, calcium, and manganese were found as main minerals, and there was no significant concentration of the antinutritional compounds (tannins, trypsin inhibitor and phytic acid). Finally, 13 phenolic compounds were identified from the flavanols, flavonols, phenolic acids and flavanones groups, presenting 2.79–172.52% bioaccessibility. The jam addition resulted in yogurts with higher nutritional value (lipid, protein and mineral content), and technological properties (higher moisture content during storage, lower acidity, and reduced viscosity) than conventional yogurt, with no impact on sensory acceptance (appearance, color, consistency, aroma, flavor, and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). It can be concluded that xique-xique jam can improve the nutritional value and technological properties of goat milk yogurt.
Descrição: doi.org/10.1016/j.lwt.2020.110512
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/112
ISSN: 0023-6438
Aparece nas coleções:Artigos cientificos

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