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

Detalhes bibliográficos
Autor(a) principal: Bezerril, Fabrícia França
Data de Publicação: 2021
Outros Autores: Magnani, Marciane, Pacheco, Maria Teresa Bertoldo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/112
Resumo: doi.org/10.1016/j.lwt.2020.110512
id ITAL-2_ec934d4a13dbd5a86521a8a506aa1426
oai_identifier_str oai:http://repositorio.ital.sp.gov.br:123456789/112
network_acronym_str ITAL-2
network_name_str Repositório do Instituto de Tecnologia de Alimentos
repository_id_str
spelling Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurtCaprine milkPhenolic compoundsMineral contentCactaceaedoi.org/10.1016/j.lwt.2020.110512This 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.CNPqElsevier Ltd.rcqueiroga@uol.com.brBezerril, Fabrícia FrançaMagnani, MarcianePacheco, Maria Teresa Bertoldo2021-05-04T17:41:01Z2021-05-04T17:41:01Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLWT - Food Science and Technology, v. 139, March 2021, 110512.0023-6438http://repositorio.ital.sp.gov.br/jspui/handle/123456789/112info:eu-repo/semantics/openAccessengreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL2022-05-20T16:12:48Zoai:http://repositorio.ital.sp.gov.br:123456789/112Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:12:48Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
title Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
spellingShingle Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
Bezerril, Fabrícia França
Caprine milk
Phenolic compounds
Mineral content
Cactaceae
title_short Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
title_full Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
title_fullStr Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
title_full_unstemmed Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
title_sort Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
author Bezerril, Fabrícia França
author_facet Bezerril, Fabrícia França
Magnani, Marciane
Pacheco, Maria Teresa Bertoldo
author_role author
author2 Magnani, Marciane
Pacheco, Maria Teresa Bertoldo
author2_role author
author
dc.contributor.none.fl_str_mv rcqueiroga@uol.com.br
dc.contributor.author.fl_str_mv Bezerril, Fabrícia França
Magnani, Marciane
Pacheco, Maria Teresa Bertoldo
dc.subject.por.fl_str_mv Caprine milk
Phenolic compounds
Mineral content
Cactaceae
topic Caprine milk
Phenolic compounds
Mineral content
Cactaceae
description doi.org/10.1016/j.lwt.2020.110512
publishDate 2021
dc.date.none.fl_str_mv 2021-05-04T17:41:01Z
2021-05-04T17:41:01Z
2021
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv LWT - Food Science and Technology, v. 139, March 2021, 110512.
0023-6438
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/112
identifier_str_mv LWT - Food Science and Technology, v. 139, March 2021, 110512.
0023-6438
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/112
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier Ltd.
publisher.none.fl_str_mv Elsevier Ltd.
dc.source.none.fl_str_mv reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
_version_ 1798311819620646912

Registros relacionados