Evaluation of the physicochemical properties and bioactive compounds of an arazá (Eugenia stipitata) yoghurt sweetened with panela (sugar cane)
DOI:
https://doi.org/10.12873/Keywords:
antioxidants, dairy, secondary metabolites, nutrition.Abstract
Introduction: Yogurt is a fermented dairy product that is widely consumed around the world due to its high nutritional value and various health benefits.
Objectives: The objective of this study was to evaluate the physicochemical properties and bioactive compounds of yogurt made with arazá sweetened with panela.
Materials and methods: A completely randomized experimental design was used, consisting of three treatments that included three percentages of arazá pulp (5, 10, and 15%). The physicochemical and microbiological properties of the yogurt were evaluated according to the requirements of standard NTE INEN 2395. In addition, the main bioactive compounds (phenols) and antioxidant capacity were determined. Sensory properties were evaluated by a sensory panel.
Results: The characterization of the arazá pulp showed a high content of soluble solids (51.67 °Brix), low acidity (pH 2.76), high viscosity (1844.97 cP) and the presence of bioactive compounds such as total phenols (1.04 mg GAE/g) and antioxidant activity (2.44 µmol TE/g). The physicochemical evaluation of yogurts with different concentrations of pulp and sweetened with panela showed significant differences (p < 0.05), with higher pH content in T1 (3.98%), titratable acidity (1.58%), while T2 maintained higher turbidity (100,373 NTU), viscosity (377.27 cP), protein (2.12%) and fat (3.26%). The color analysis maintained a tendency to green and yellow colors. The microbiological analysis determined that the treatments showed an absence of coliforms and E. coli, and values of molds and yeasts within the maximum and minimum values of INEN 2395. Treatment T1 showed higher phenol content (145.72), while T3 showed higher antioxidant capacity (126.43). Sensory analysis was better in T2 in odor (4.23), texture (3.97) and flavor (4.07).
Conclusions: It is concluded that treatment T2 achieved a good balance between physicochemical properties, microbiological stability, bioactive compounds, and sensory acceptance.
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