Desenvolvimento e caracterização de iogurte caprino com potencial funcional adicionado do extrato de malvavisco (Malvaviscus arboreus Cav.).

Abstract

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.