Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties
| Autor: | Tânia Lúcia Montenegro Stamford, Luciana Leite de Andrade Lima, Tiago Gomes Santos, Gerlane Souza de Lima, Vivianne Montarroyos Padilha, Daniel Felipe Toro Suárez, Dayanne Consuelo da Silva, Thayza Christina Montenegro Stamford |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
DPPH
Agriculture (General) S1-972 sensory analysis chemistry.chemical_compound Flavonols análise sensorial Gallic acid Food science Ananas chemistry.chemical_classification ácidos fenólicos bioactive compounds General Veterinary biology Yacón Agriculture Syringic acid biology.organism_classification dietary fiber compostos bioativos chemistry Polyphenol Animal Science and Zoology Malic acid fibra dietética phenolic acids Agronomy and Crop Science |
| Zdroj: | Ciência Rural v.52 n.6 2022 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM Ciência Rural, Volume: 52, Issue: 6, Article number: e20210140, Published: 22 NOV 2021 Ciência Rural, Vol 52, Iss 6 (2021) |
| Popis: | 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. RESUMO: Este estudo objetivou desenvolver suco misto funcional, palatável e aceitável de abacaxi (Ananas comosus var. Comosus), maracujá (Passiflora edulis flavicarpa degenerer) e yacon (Smallanthus sonchifolius), enriquecido com compostos bioativos e prebióticos. A proporção ideal entre as frutas e o yacon foi resultado de planejamento de mistura com seis formulações e avaliação de perfil de compostos bioativos e ácidos orgânicos. A melhor formulação foi avaliada sensorialmente pelo teste Just About Right (JAR) e por aceitação global. O suco misto escolhido (M6 - 30% de abacaxi, 45% de maracujá e 30% de yacon) apresentou altos valores para atividade antioxidante (82,5% de inibição de DPPH *), carotenoides (0,97 mg/100g) polifenóis totais (70,28 mg/100g). Também foram detectados flavonóis totais (23,95 mg/100g), antocianinas totais (1,37 mg/100g), ácido gálico (3,13 μg/mL), quercetina (2,25 μg/mL), ácido siríngico (1,01 μg/mL), ácido cítrico (949,30 mg/100g), ácido málico (140,35 mg/100g) e 0,58% de fibra alimentar. Sensorialmente, os consumidores perceberam alta acidez, sabor forte e textura fibrosa, o que pode ter afetado a aceitação global (6,0). Os resultados indicam a possibilidade de obtenção de um suco misto funcional e palatável com yacon. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|