食品科学
保质期
功能性食品
膳食纤维
品味
健康福利
感官分析
抗氧化能力
化学
业务
抗氧化剂
医学
传统医学
生物化学
作者
Juliana Marinho de Oliveira,Laize Trajano Macêdo,Hyan Matheus Freitas das Neves da Silva,Isabelle de Lima Brito,Fernando Luiz Nunes de Oliveira,Geíza Alves de Azerêdo
出处
期刊:Research, Society and Development
[Research, Society and Development]
日期:2020-08-15
卷期号:9 (9): e196997153-e196997153
被引量:4
标识
DOI:10.33448/rsd-v9i9.7153
摘要
Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs). Methods: Microbiological, physicochemical, and sensory analyses were performed to certify its innocuousness to health, nutritional improvement, and acceptance by consumers, respectively. Results: The yogurt containing 4% of each flour presented coliforms at 45ºC within the maximum values established by the current legislation, as well as increased nutritional value, with emphasis on a 21% increase in proteins and 133% in minerals. It also had a decrease in moisture content, resulting in a longer shelf-life product. Three yogurt formulations (4%, 3%, and 2%) were prepared for the sensory analysis, which showed a preference for the formulation with the lowest concentration of beet flour (p>0.05). Concerning the purchase intention, the results indicated the tasters might buy the product if it were available on the market. Conclusion: unripe banana and beet flours behaved as promising ingredients, from a functional point of view, as they enrich yogurt with antioxidant and bioactive compounds, demonstrating the potential of this new food product in preventing oxidative damage to health.
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