Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt.

• Autor(a) principal: DANTAS, D. L. DA S.
• Data de Publicação: 2022
• Outros Autores: VIEIRA, V. B., SOARES, J. K. B., SANTOS, K. M. O. dos, EGITO, A. S. do, FIGUEIREDO, R. M. F. DE, LIMA, M. DOS S., MACHADO, N. A. F., SOUZA, M. DE F. V. DE, CONCEIÇÃO, M. L. DA, QUEIROGA, R. DE C. R. DO E., OLIVEIRA, M. E. G. DE
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142408; https://doi.org/10.1016/j.lwt.2022.113165
• topic: Apparent viscosity; Iogurte; Nutriente Mineral; Composto Fenólico; Tecnologia de Alimento; Schlumbergera (Cactaceae); Goat milk; Yogurt; Mineral content; Phenolic compounds; Food technology

In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydro- lysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product.