Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt

• Published in: Food science & technology Vol. 158; p. 113165
• Main Authors: Dantas, Dalyane Laís da Silva, Viera, Vanessa Bordin, Soares, Juliana Késsia Barbosa, dos Santos, Karina Maria Olbrich, Egito, Antônio Silvio do, Figueirêdo, Rossana Maria Feitosa de, Lima, Marcos dos Santos, Machado, Nítalo André Farias, Souza, Maria de Fátima Vanderlei de, Conceição, Maria Lúcia da, Queiroga, Rita de Cássia Ramos do Egypto, Oliveira, Maria Elieidy Gomes de
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.03.2022
• Subjects: Apparent viscosity; Cactaceae; Goat-milk yogurt; Mineral content; Phenolic compounds; Cactaceae; Mineral content; Phenolic compounds; Goat-milk yogurt; Apparent viscosity
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113165

In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydrolysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without negatively affecting its technological characteristics, adding both nutritional and functional value to the product. •The addition of xique-xique flour produced yogurts with a more green-yellow hue.•Xique-xique flour increased mineral, phenolic and flavonoids contents of the goat milk yogurts.•Goat milk yogurts with xique-xique flour has greater antioxidant activity.•Xique-xique flour increased the viability L. mucosae CNPC007 during refrigerated storage.•Probiotic goat yogurt with xique-xique flour could be an added-value and functional product.