Open AccessFunctional potential of beet yogurt
Author(s) -
Juliana Marinho de Oliveira,
Laize Trajano Macêdo,
Hyan Matheus Freitas das Neves da Silva,
Isabelle de Lima Brito,
Frederico Oliveira,
Geíza Alves de Azerêdo
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i9.7153
Subject(s) - food science , shelf life , functional food , dietary fibre , taste , health benefits , sensory analysis , antioxidant capacity , chemistry , business , antioxidant , medicine , traditional medicine , biochemistry
Aims: To produce a yogurt with the addition of beet and unripe banana flours in order to add nutritional value and make this drink a functional food, since the supply of vitamins, minerals, and fibers can help in the prevention of non-transmissible chronic diseases (NTCDs). Methods: Microbiological, physicochemical, and sensory analyses were performed to certify its innocuousness to health, nutritional improvement, and acceptance by consumers, respectively. Results: The yogurt containing 4% of each flour presented coliforms at 45ºC within the maximum values established by the current legislation, as well as increased nutritional value, with emphasis on a 21% increase in proteins and 133% in minerals. It also had a decrease in moisture content, resulting in a longer shelf-life product. Three yogurt formulations (4%, 3%, and 2%) were prepared for the sensory analysis, which showed a preference for the formulation with the lowest concentration of beet flour (p>0.05). Concerning the purchase intention, the results indicated the tasters might buy the product if it were available on the market. Conclusion: unripe banana and beet flours behaved as promising ingredients, from a functional point of view, as they enrich yogurt with antioxidant and bioactive compounds, demonstrating the potential of this new food product in preventing oxidative damage to health.