首页|Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

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  • NSTL
  • Elsevier
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.

Caprine milkPhenolic compoundsMineral contentCactaceae

Bezerril, Fabricia Franca、Magnani, Marciane、Bertoldo Pacheco, Maria Teresa、Vanderlei de Souza, Maria de Fatima、Feitosa Figueiredo, Rossana Maria、Lima, Marcos dos Santos、Campelo Borges, Graciele da Silva、Gomes de Oliveira, Maria Elieidy、Pimentel, Tatiana Colombo、Ramos do Egypto Queiroga, Rita de Cassia

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Univ Fed Paraiba, Lab Bromatol, Dept Nutr, Joao Pessoa, Paraiba, Brazil

Univ Fed Paraiba, Dept Food Engn, Lab Microbial Proc Foods, Joao Pessoa, Paraiba, Brazil

Inst Food Technol, Ctr Sci & Food Qual, Campinas, Brazil

Univ Fed Paraiba, Postgrad Program Dev & Technol Innovat Med, Joao Pessoa, Paraiba, Brazil

Univ Fed Campina Grande, Ctr Tecnol Nat Resources, Campina Grande, Paraiba, Brazil

Inst Fed Sertao Pernambucano, Dept Food Technol, Petrolina, Brazil

Univ Fed Paraiba, Ctr Technol & Reg Dev, Dept Food Technol, Joao Pessoa, Paraiba, Brazil

Fed Inst Parana IFPR, Campus Paranavai, Paranavai, Parana, Brazil

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2021

10.1016/j.lwt.2020.110512

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.139
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