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Mendes AHDL, Dionísio AP, Mouta CFH, Abreu FAPD, Pinto CO, Garruti DDS, Araújo IM. Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds. Braz J Food Technol 2019. [DOI: 10.1590/1981-6723.15318] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.
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Silva MDFGD, Dionísio AP, Abreu FAPD, Pinto CO, Silva LMAE, de Brito ES, Wurlitzer NJ, Lima ACVD, Rodrigues S, Gomes WF, Pontes DF. Optimization of enzymatic treatment to produce yacon juice clarified by microfiltration with high levels of chlorogenic acid and fructooligosaccharides. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13641] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
| | - Ana Paula Dionísio
- Embrapa Tropical Agroindustry, Dra Sara Mesquita Street, 2270; Fortaleza CE 60511-110 Brazil
| | | | - Claudia Oliveira Pinto
- Embrapa Tropical Agroindustry, Dra Sara Mesquita Street, 2270; Fortaleza CE 60511-110 Brazil
| | | | - Edy Sousa de Brito
- Embrapa Tropical Agroindustry, Dra Sara Mesquita Street, 2270; Fortaleza CE 60511-110 Brazil
| | - Nedio Jair Wurlitzer
- Embrapa Tropical Agroindustry, Dra Sara Mesquita Street, 2270; Fortaleza CE 60511-110 Brazil
| | | | - Sueli Rodrigues
- Department of Food Engineering; Federal University of Ceara; Fortaleza CE 60356-000 Brazil
| | - Wesley Faria Gomes
- Department of Food Engineering; Federal University of Ceara; Fortaleza CE 60356-000 Brazil
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Dionisio AP, Wurlitzer NJ, Pinto CO, Goes TDS, Borges MDF, Araújo IMDS. Processamento e estabilidade de uma bebida de caju e yacon durante o armazenamento sob refrigeração. Braz J Food Technol 2017. [DOI: 10.1590/1981-6723.18916] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo O objetivo do presente trabalho foi avaliar a estabilidade de uma bebida de caju e yacon durante o armazenamento sob refrigeração. A bebida, composta por polpa de caju e extrato de yacon (proporção 1:1, v/v), foi pasteurizada a 85 °C por 90 segundos e armazenada sob refrigeração (5 °C). No tempo inicial e a cada 45 dias do período de estocagem, foram determinados os teores de compostos bioativos (ácido ascórbico - AA e polifenóis extraíveis totais - PET), a atividade antioxidante total (AAT), os sólidos solúveis totais (SST), a acidez titulável (AT), o pH e a cor (L*, a* e b*). Após 225 dias de estocagem, a bebida apresentou diminuição expressiva da sua AAT, medida pelo método FRAP (Ferric Reducing Antioxidant Power), de aproximadamente 22%, assim como houve queda nas concentrações de AA e PET, em torno de 20 e 16%, respectivamente. A bebida atendeu ao padrão estabelecido pela legislação brasileira para coliformes a 45 °C e Salmonella sp. (ausência/25 mL); porém, em 135 dias de armazenamento, a bebida apresentou contagem de bolores e leveduras superior a 104 UFC/mL. Neste sentido, embora a bebida tenha apresentado níveis consideráveis de compostos bioativos e AAT durante os 225 dias de armazenamento refrigerado (5 °C), recomenda-se que o produto seja armazenado por até 90 dias sob refrigeração (5 °C), período em que a bebida manteve seus componentes bioativos e boa qualidade microbiológica e sensorial.
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