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

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 produ...

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Bibliographic Details
Published in:Food science and biotechnology 2019, 28(5), , pp.1337-1347
Main Authors: Virgen-Ceceña, Lucila J., Anaya-Esparza, Luis M., Coria-Téllez, Ana V., García-Magaña, María de Lourdes, García-Galindo, Hugo S., Yahia, Elhadi, Montalvo-González, Efigenia
Format: Article
Language:English
Subjects:
Annona muricata
Ascorbic acid
Bioactive compounds
Biological activity
Chemistry
Chemistry and Materials Science
Dairy products
Desserts
Dietary fiber
Food processing industry
Food Science
Functional foods & nutraceuticals
Ice cream
Maceration
Nutrition
Polyphenols
Pulp
Sensory properties
Sonication
Yogurt
식품과학
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Summary: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.
ISSN:1226-7708
2092-6456
2092-6456
DOI:10.1007/s10068-019-00584-x