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

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.

Bibliographic Details

Main Authors:	DANTAS, D. L. DA S., 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
Other Authors:	DALYANE LAÍS DA SILVA DANTAS, Universidade Federal da Paraíba; VANESSA BORDIN VIERA, Universidade Federal de Campina Grande; JULIANA KÉSSIA BARBOSA SOARES, Universidade Federal de Campina Grande; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; ROSSANA MARIA FEITOSA DE FIGUEIREDO, Universidade Federal de Campina Grande; MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão de Pernambuco; NÍTALO ANDRÉ FARIAS MACHADO, Universidade Federal do Maranhão; MARIA DE FÁTIMA VANDERLEI DE SOUZA, Universidade Federal da Paraíba; MARIA LÚCIA DA CONCEIÇÃO, Universidade Federal da Paraíba; RITA DE CÁSSIA RAMOS DO EGYPTO QUEIROGA, Universidade Federal da Paraíba; MARIA ELIEIDY GOMES DE OLIVEIRA, Universidade Federal da Paraíba.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2022-04-26
Subjects:	Apparent viscosity, Iogurte, Nutriente Mineral, Composto Fenólico, Tecnologia de Alimento, Schlumbergera (Cactaceae), Goat milk, Yogurt, Mineral content, Phenolic compounds, Food technology,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142408 https://doi.org/10.1016/j.lwt.2022.113165
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