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; Dionísio, Ana Paula; Mouta, Carlos Farley Herbster; Abreu, Fernando Antônio Pinto de; Pinto, Claudia Oliveira; Garruti, Déborah dos Santos; Araujo, I. M. da S.

doi:10.1590/1981-6723.15318

Cited by 8 publications

(12 citation statements)

References 29 publications

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“…The absorbance at 515 nm may interfere with other compounds such as the carotenoids, which would underestimate the remaining DPPH and, therefore, the sample's antioxidant activity (Prior et al 2005). Mendes et al (2019) described results similar to those found in our research, comparing the ABTS and DPPH methods for obtaining the TAA of cashew apple extract. The authors related a significant difference between the TAA measured by each method, being these values equal to 9.34 and 1420.19 mM Trolox g À1 for ABTS and DPPH method, respectively.…”

Section: Bioactive Compounds and Total Antioxidant Activity Of Artisanal And Industrial Raw Cashew Fibresupporting

confidence: 85%

“…Thus, the literature presents different results regarding the concentration of phenolics in the cashew fruit. Mendes et al (2019), for example, reported a concentration of 78,46 mg of GA 100 g À1 in a raw extract obtained from the cashew apple. Queiroz, Lopes, Fialho and Valente-Mesquita (2011) found a value of 17.0 mg of GA 100 g À1 in minimally processed cashew apples.…”

Section: Bioactive Compounds and Total Antioxidant Activity Of Artisanal And Industrial Raw Cashew Fibrementioning

confidence: 99%

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Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Sucupira

Sabino

Neto

et al. 2020

Heliyon

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Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory characteristics. In several food preparations could use it as an ingredient. In this work, the bioactive compounds of both artisanal and industrialized cashew apple fibre were studied and the influence of the different cooking methods on their bioactive content, and the acceptance and sensory preference of products new plants-based products formulated. It was observed that both artisanal and industrial cashew apple fibres presented a rich composition in the bioactive compounds, especially regarding the content of ascorbic acid found in artisanal (147.8 mg.100g À1 ) and carotenoids in industrialized fibre (1.87 mg 100 g À1 ), which resulted in a higher antioxidant activity for both samples in each method evaluated. Frying (180 C/3 min) and cooking in a combination oven (98 C/10 min) exhibited higher averages regarding the retention of the bioactive compounds in the fibres, resulting in a higher antioxidant activity for the products processed by these methods.In contrast, it was boiling processing (100 C/18min) leads to leach of water-soluble biocompounds and, consequently, their products presented a reduced antioxidant activity. The cashew apple "paçoca" and "meatballs" were judged in terms of their attributes (appearance, aroma, taste, overall impression) and buy intention. In general, the average of these results indicated a high sensorial acceptance and a partial possibility in their purchase of these products. The cashew apple fibres are a source of nutrients. Its incorporation in culinary preparations can be a friendly way to avoid waste and promote new food products.

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Section: Bioactive Compounds and Total Antioxidant Activity Of Artisanal And Industrial Raw Cashew Fibresupporting

confidence: 85%

Section: Bioactive Compounds and Total Antioxidant Activity Of Artisanal And Industrial Raw Cashew Fibrementioning

confidence: 99%

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Sucupira

Sabino

Neto

et al. 2020

Heliyon

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“…The yogurt fortified by AP was characterized by its more granulous texture compared to the yogurt fortified by GS, while the control has a smoother texture. Texture is an substantial sensory attribute for yogurt and enrichment with fruits extract affected its textural properties (Mendes et al., 2019). Wang et al.…”

Section: Resultsmentioning

confidence: 99%

“…This can be explained by the fact that the color of the YGS was more appreciated and it has a smoother texture compared to YAP and control. Color has an essential role in the food choice of consumers and it is the first characteristic perceived and thus often influences consumer preference (Mendes et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Brahmi

Merchiche

Mokhtari

et al. 2020

J. Food Process. Preserv.

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The present study aims to valorize the apple peels (AP) and grape seeds (GS) by the fortification of the yogurts using their powder. Firstly, the optimization of the extraction parameters for assessing maximum of total phenolic content (TPC) was achieved. Under the optimized conditions, the experimental maximum yields of TPC were 19.33 ± 2.33 and 240.59 ± 4.77 mg Gallic Acid Equivalents (GAE)/100 g Dry Weight (DW) for AP and GS, respectively, which was in close agreement with predicted values (19.32 ± 0.91 and 242.26 ± 11.08 mg GAE/100 g DW for AP and GS, respectively). The antioxidant capacity of GS extract was better with IC50 of 12.22 ± 0.89 and 225.47 ± 7.10 µg/ml in DPPH and phosphomolybdenum assays, respectively. Besides, powder from these by‐products was incorporated into yogurt samples. The classification test revealed that the yogurt prepared with GS powder was the preferred one. Practical applications Natural products rich in antioxidants are increasingly in demand for their use to preserve, in particular, the perishable foods such as dairy products. Apple and grape are widely consumed fruits and they generate an enormous amount of waste, including peels and seeds. These by‐products are valuable sources of natural antioxidants especially the phenolic compounds. In this line, the present study aims to optimize the extraction conditions to obtain the highest PC from these by‐products. Additionally, a yogurt enriched with AP and GS as natural ingredients with antioxidant virtue was produced.

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“…They contributed to gastrointestinal dysfunction and prevention of NCDs, and also increase nutrient uptake and the activity of intestinal beneficial cultures. Food fiber also promotes a sense of fullness and satiety, which is a relevant factor for weight control (MENDES et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

et al. 2022

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This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

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Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

Cited by 8 publications

References 29 publications

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

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