Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS(*+)) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5-46.6%, 166.2-1022 mu g AAE/g, 2.61-4.49 mu mol Trolox/g, and 4.9-23.88 mu mol Fe2+/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour.

Automated summary

This study evaluated the feasibility of fortifying Pepino marmalade with erythritol and amaranth flour in yogurt, and found that it increased the nutritional value and storability of the yogurt. Adding Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and water holding capacity, and improved the scavenging activity of the yogurt samples against free radicals.