期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 139, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.110512
关键词
Caprine milk; Phenolic compounds; Mineral content; Cactaceae
资金
- Conselho Nacional de National Council for Scientific and Technological Development (CNPq-Brazil) [001]
- Coordination for the improvement of higher education personnel [001]
This study evaluated the impact of xique-xique jam addition on goat milk yogurt, showing that the jam improved the yogurt's nutritional value and technological properties without affecting sensory acceptance.
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.
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