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dc.contributor.authorBezerril, Fabrícia França-
dc.contributor.authorMagnani, Marciane-
dc.contributor.authorPacheco, Maria Teresa Bertoldo-
dc.date.accessioned2021-05-04T17:41:01Z-
dc.date.available2021-05-04T17:41:01Z-
dc.date.issued2021-
dc.identifier.citationLWT - Food Science and Technology, v. 139, March 2021, 110512.pt_BR
dc.identifier.issn0023-6438-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/112-
dc.descriptiondoi.org/10.1016/j.lwt.2020.110512pt_BR
dc.description.abstractThis 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.pt_BR
dc.description.sponsorshipCNPqpt_BR
dc.language.isoenpt_BR
dc.publisherElsevier Ltd.pt_BR
dc.rightsAberto-
dc.subjectCaprine milkpt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectMineral contentpt_BR
dc.subjectCactaceaept_BR
dc.titlePilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurtpt_BR
dc.typeArticlept_BR
dc.contributor.authoremailrcqueiroga@uol.com.br-
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