PONTES, E. D. S.; D. S. P., E.; PONTES, EDSON DOUGLAS SILVA.; http://lattes.cnpq.br/2658276454266803; PONTES, Edson Douglas Silva.
Resumo:
The search for new products with functional potential has reached a great demand
by the population. Among these, malvavisco extract has stood out for
have a high antioxidant activity promoting health benefits of your
consumer. However, there are few reports found about its use in the form of
extract in foods, especially yoghurts. In this scenario, we seek to promote data about
of the influence of marshmallow flower and leaf extract on the physicochemical properties,
microbiological, technological, sensory and rheological properties of goat yogurts during the
refrigerated storage. For this, the hydroalcoholic extracts of the flower and leaf of the
malvavisco were quantified for the total phenolic and flavonoid contents,
antioxidant activity and phenolic profile. Subsequently, five formulations of
yogurts were developed, namely: IC (control yogurt); IF1% (Yogurt
added 1% marshmallow leaf extract); IF2% (2% added yogurt
marshmallow leaf extract); IFL1% (probiotic goat yogurt added 1%
marshmallow flower extract); IFL2% (probiotic goat yogurt added 2%
marshmallow flower extract). The yogurts were evaluated at times 1, 14 and 28 days
regarding its physical-chemical, technological, microbiological and rheological aspects. Being
evaluated on day 1 the sensorial characteristics of the formulated yoghurts. Finally, the profile
goat yogurt consumer was also determined, where data were collected
through an online questionnaire using Google forms. In this study, it was observed
that the extracts (leaf and flower) are rich in bioactive compounds and present a high
antioxidant activity by FRAP and ABTS assay. The addition of extracts in yogurts
goats promoted some significant changes in physicochemical parameters;
increased the antioxidant activity in yogurt, in addition to potentiating the inhibition of oxidation
lipid content during storage, attesting to its high capacity as an ingredient
functional. A reduction in the viability of lactic cultures was observed, indicating a
possible antimicrobial action of the extracts. In addition, an improvement in the
textural characteristics and reduction of syneresis at the end of storage in the samples
added from the extracts, especially IFL2%. The results of the sensory analysis
demonstrated that consumers were able to discriminate well between samples and that
added treatments of the marshmallow flower were associated with traits
positive, in addition, the ordering test showed that IFL2% was preferred among the
too much. The consumer study also revealed that there is a large margin of
growth and development of goat products and that consumers are
willing to pay a higher price for yogurt added with natural antioxidants,
however, it is necessary to incorporate new ingredients to improve the products' taste.
Finally, it was concluded that the extracts influenced most of the characteristics
evaluated in this study, where the marshmallow flower extract, especially in
concentration of 2%, helped to improve the antioxidant, textural,
sensory and some physical-chemical parameters in goat yogurt demonstrating the
potentiality of extracts as a new food additive/ingredient.