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Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour
Author(s) -
Carvalho Mariana Wolff,
Arriola Nathalia Darminia Aceval,
Pinto Stephanie Silva,
Verruck Silvani,
FritzenFreire Carlise Beddin,
Prudêncio Elane Schwinden,
Amboni Renata Dias de Mello Castanho
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12559
Subject(s) - chemistry , food science , antioxidant , starter , stevia , ingredient , digestion (alchemy) , antioxidant capacity , functional food , biochemistry , chromatography , medicine , alternative medicine , pathology
In this study, yoghurt samples were fortified with 0.25% and 0.5% freeze‐dried stevia extract ( FSE ). The control and stevia‐fortified yoghurts were evaluated and compared for the viability of the starter cultures, physicochemical properties, total phenolic content ( TPC ) and antioxidant activity throughout 30 days of storage. In addition, TPC and antioxidant activity were evaluated during in vitro gastrointestinal digestion. The results showed that the yoghurt matrix preserved the TPC , antioxidant capacity and total solids during storage, while the acidity, synaeresis and counts of the starter cultures of the final product were not significantly affected. However, addition of 0.5% FSE exerted a buffering effect on the system. After simulated digestion, the values of TPC and antioxidant activity of the fortified yoghurts increased in relation to the undigested fractions. These findings showed the feasibility of employing FSE as a functional ingredient in the manufacture of yoghurts with potential antioxidant properties.