Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient
Yogurt has long been recognized as a health-promoting food for its bioavailability of protein, energy, probiotics and calcium, increasing digestibility, as well as preventing potential diseases beyond basic nutritional function. Recently, yogurt has become one of those foods whose functional proper...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad Autónoma de Chihuahua
2024-11-01
|
| Series: | Tecnociencia Chihuahua |
| Subjects: | |
| Online Access: | https://revistascientificas.uach.mx/index.php/tecnociencia/article/view/1614 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846157901268254720 |
|---|---|
| author | Alondra Valadez Pineda Gerardo Mendez Zamora Nydia Corina Vasquez Aguilar Luisaldo Sandate Flores Carlos Alberto Hernandez Martinez Sugey Ramona Sinagawa Garcia |
| author_facet | Alondra Valadez Pineda Gerardo Mendez Zamora Nydia Corina Vasquez Aguilar Luisaldo Sandate Flores Carlos Alberto Hernandez Martinez Sugey Ramona Sinagawa Garcia |
| author_sort | Alondra Valadez Pineda |
| collection | DOAJ |
| description |
Yogurt has long been recognized as a health-promoting food for its bioavailability of protein, energy, probiotics and calcium, increasing digestibility, as well as preventing potential diseases beyond basic nutritional function. Recently, yogurt has become one of those foods whose functional properties are developed by adding functional substances with a potential positive effect on health. The objective was to evaluate the effect of ultrafiltered juice of red fruits of O. ficus-indica as a functional ingredient in yogurt. A completely randomized block design (CRBD) was used. The treatments were: yogurt with 0 % ultrafiltered red prickly pear juice (Y0) as a control; yogurt with 10 % ultrafiltered red prickly pear juice (Y1); yogurt with 20 % ultrafiltered red prickly pear (Y2); and yogurt with 30 % ultrafiltered red prickly pear juice (Y3). The variables to measure in each yogurt treatment were pH during lactic fermentation and the final product, syneresis, energy content, colorimetry, composition (total solids, protein, fat and ash), antioxidant activity (DPPH, ABTS and FRAP), phenol content and sensory evaluation. The incorporation of red prickly pear ultrafiltrates accelerated antioxidant activity and total phenolic contents. Finally, the sensory panel satisfactorily accepted the incorporation of red prickly pear ultrafiltered in yogurt.
DOI: https://doi.org/10.54167/tch.v18i4.1614
|
| format | Article |
| id | doaj-art-a5eb0f35b3d34945845186beab74cf6d |
| institution | Kabale University |
| issn | 1870-6606 2683-3360 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Universidad Autónoma de Chihuahua |
| record_format | Article |
| series | Tecnociencia Chihuahua |
| spelling | doaj-art-a5eb0f35b3d34945845186beab74cf6d2024-11-25T01:12:01ZengUniversidad Autónoma de ChihuahuaTecnociencia Chihuahua1870-66062683-33602024-11-0118410.54167/tch.v18i4.1614Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredientAlondra Valadez Pineda0https://orcid.org/0000-0001-6546-7101Gerardo Mendez Zamora1https://orcid.org/0000-0002-1428-5217Nydia Corina Vasquez Aguilar2https://orcid.org/0000-0002-0051-5712Luisaldo Sandate Flores3https://orcid.org/0000-0002-2759-238XCarlos Alberto Hernandez Martinez4https://orcid.org/0000-0003-2306-9679Sugey Ramona Sinagawa Garcia5https://orcid.org/0000-0002-5961-0968UANL. Faculty of AgronomyUANL. Faculty of AgronomyUANL. Faculty of AgronomyTecNM/TepicUANL. Faculty of AgronomyUANL. Faculty of Agronomy Yogurt has long been recognized as a health-promoting food for its bioavailability of protein, energy, probiotics and calcium, increasing digestibility, as well as preventing potential diseases beyond basic nutritional function. Recently, yogurt has become one of those foods whose functional properties are developed by adding functional substances with a potential positive effect on health. The objective was to evaluate the effect of ultrafiltered juice of red fruits of O. ficus-indica as a functional ingredient in yogurt. A completely randomized block design (CRBD) was used. The treatments were: yogurt with 0 % ultrafiltered red prickly pear juice (Y0) as a control; yogurt with 10 % ultrafiltered red prickly pear juice (Y1); yogurt with 20 % ultrafiltered red prickly pear (Y2); and yogurt with 30 % ultrafiltered red prickly pear juice (Y3). The variables to measure in each yogurt treatment were pH during lactic fermentation and the final product, syneresis, energy content, colorimetry, composition (total solids, protein, fat and ash), antioxidant activity (DPPH, ABTS and FRAP), phenol content and sensory evaluation. The incorporation of red prickly pear ultrafiltrates accelerated antioxidant activity and total phenolic contents. Finally, the sensory panel satisfactorily accepted the incorporation of red prickly pear ultrafiltered in yogurt. DOI: https://doi.org/10.54167/tch.v18i4.1614 https://revistascientificas.uach.mx/index.php/tecnociencia/article/view/1614ultrafilteredyogurtantioxidant activityphenolic contentsensory panel |
| spellingShingle | Alondra Valadez Pineda Gerardo Mendez Zamora Nydia Corina Vasquez Aguilar Luisaldo Sandate Flores Carlos Alberto Hernandez Martinez Sugey Ramona Sinagawa Garcia Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient Tecnociencia Chihuahua ultrafiltered yogurt antioxidant activity phenolic content sensory panel |
| title | Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient |
| title_full | Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient |
| title_fullStr | Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient |
| title_full_unstemmed | Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient |
| title_short | Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient |
| title_sort | physicochemical and functional properties of yogurt enriched with ultrafiltered juice of red prickly pear opuntia ficus indica as a functional ingredient |
| topic | ultrafiltered yogurt antioxidant activity phenolic content sensory panel |
| url | https://revistascientificas.uach.mx/index.php/tecnociencia/article/view/1614 |
| work_keys_str_mv | AT alondravaladezpineda physicochemicalandfunctionalpropertiesofyogurtenrichedwithultrafilteredjuiceofredpricklypearopuntiaficusindicaasafunctionalingredient AT gerardomendezzamora physicochemicalandfunctionalpropertiesofyogurtenrichedwithultrafilteredjuiceofredpricklypearopuntiaficusindicaasafunctionalingredient AT nydiacorinavasquezaguilar physicochemicalandfunctionalpropertiesofyogurtenrichedwithultrafilteredjuiceofredpricklypearopuntiaficusindicaasafunctionalingredient AT luisaldosandateflores physicochemicalandfunctionalpropertiesofyogurtenrichedwithultrafilteredjuiceofredpricklypearopuntiaficusindicaasafunctionalingredient AT carlosalbertohernandezmartinez physicochemicalandfunctionalpropertiesofyogurtenrichedwithultrafilteredjuiceofredpricklypearopuntiaficusindicaasafunctionalingredient AT sugeyramonasinagawagarcia physicochemicalandfunctionalpropertiesofyogurtenrichedwithultrafilteredjuiceofredpricklypearopuntiaficusindicaasafunctionalingredient |