Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties
| Autor: | Daniel Felipe Toro Suárez, Luciana Leite de Andrade Lima, Thayza Christina Montenegro Stamford, Dayanne Consuelo da Silva, Tiago Gomes Santos, Gerlane Souza de Lima, Vivianne Montarroyos Padilha, Tânia Lúcia Montenegro Stamford |
|---|---|
| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Ciência Rural, Vol 52, Iss 6 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20210140 |
| Popis: | ABSTRACT: 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. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|