Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100458 |
Resumo: | 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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Brazilian Journal of Food Technology |
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Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compoundsPrebioticDairy productsSmallanthus sonchifoliusAnacardium occidentaleAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100458Brazilian Journal of Food Technology v.22 2019reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.15318info:eu-repo/semantics/openAccessMendes,Ana Hérica de LimaDionísio,Ana PaulaMouta,Carlos Farley HerbsterAbreu,Fernando Antonio Pinto dePinto,Claudia OliveiraGarruti,Deborah dos SantosAraújo,Idila Mariaeng2019-10-22T00:00:00Zoai:scielo:S1981-67232019000100458Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2019-10-22T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
title |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
spellingShingle |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds Mendes,Ana Hérica de Lima Prebiotic Dairy products Smallanthus sonchifolius Anacardium occidentale |
title_short |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
title_full |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
title_fullStr |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
title_full_unstemmed |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
title_sort |
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds |
author |
Mendes,Ana Hérica de Lima |
author_facet |
Mendes,Ana Hérica de Lima Dionísio,Ana Paula Mouta,Carlos Farley Herbster Abreu,Fernando Antonio Pinto de Pinto,Claudia Oliveira Garruti,Deborah dos Santos Araújo,Idila Maria |
author_role |
author |
author2 |
Dionísio,Ana Paula Mouta,Carlos Farley Herbster Abreu,Fernando Antonio Pinto de Pinto,Claudia Oliveira Garruti,Deborah dos Santos Araújo,Idila Maria |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Mendes,Ana Hérica de Lima Dionísio,Ana Paula Mouta,Carlos Farley Herbster Abreu,Fernando Antonio Pinto de Pinto,Claudia Oliveira Garruti,Deborah dos Santos Araújo,Idila Maria |
dc.subject.por.fl_str_mv |
Prebiotic Dairy products Smallanthus sonchifolius Anacardium occidentale |
topic |
Prebiotic Dairy products Smallanthus sonchifolius Anacardium occidentale |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100458 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100458 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.15318 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.22 2019 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
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1752128702131470336 |