Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt

2024; Multidisciplinary Digital Publishing Institute; Volume: 13; Issue: 23 Linguagem: Inglês

10.3390/foods13233942

2304-8158

Edson Pontes, Vanessa Viera, Gezaíldo Santos Silva, M. Rodrigues Neto, Bianca Mendes Maciel, Anna Emanuelle Soares Tomé, Renata Duarte Almeida, Newton Carlos Santos, Rennan Pereira de Gusmão, Hugo Miguel Lisboa Oliveira, Thaísa Abrantes Souza Gusmão,

Food Quality and Safety Studies

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt's antioxidant activity, reaching up to 10.17 µmol TEAC/g, and strengthened its ability to inhibit lipid oxidation during storage. This study also observed a reduction in the viability of lactic acid bacteria, particularly