Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

dc.creatorVirgen Ceceña, Lucila J.
dc.creatorAnaya Esparza, Luis Miguel
dc.creatorCoria Téllez, Ana V.
dc.creatorGarcía Magaña, María de Lourdes
dc.creatorGarcía Galindo, Hugo S.
dc.creatorYahia, Elhadi
dc.creatorMontalvo González, Efigenia
dc.date2023-03-29T19:48:13Z
dc.date2023-03-29T19:48:13Z
dc.date2019-10
dc.date.accessioned2023-07-21T21:46:33Z
dc.date.available2023-07-21T21:46:33Z
dc.identifierVirgen-Ceceña, L.J., Anaya-Esparza, L.M., Coria-Téllez, A.V. et al. Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert. Food Sci Biotechnol 28, 1337–1347 (2019). https://doi.org/10.1007/s10068-019-00584-x
dc.identifier2092-6456 online
dc.identifier1226-7708 print
dc.identifierhttps://doi.org/10.1007/s10068-019-00584-x
dc.identifierhttp://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1514
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7752981
dc.descriptionArtículo
dc.descriptionAbstract The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted from both dairy products using maceration, sonication, microwave and Soxhlet. Sonication showed to be faster and safer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found in yoghurt (38 ng/g) than in frozen dessert (15 ng/g). The quantification of bioactive compounds implied the nutraceutical properties to yoghurt and ice cream when they are added with soursop pulp. The results are useful for the consumers seeking healthier foods.
dc.languageen
dc.publisherSpringer
dc.relationFood Sci Biotechnol;28 (5), 1337–1347 (2019).
dc.subjectdairy foods
dc.subjectannona muricata
dc.subjectnutritional quality
dc.subjectpolyphenols
dc.subjectacetogenins
dc.titleEvaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert
dc.typeArticle


Este ítem pertenece a la siguiente institución