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Oxidative status of a yogurt-like fermented maize product containing phytosterols.
- Source :
-
Journal of food science and technology [J Food Sci Technol] 2018 May; Vol. 55 (5), pp. 1859-1869. Date of Electronic Publication: 2018 Mar 19. - Publication Year :
- 2018
-
Abstract
- This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration. Higher content of C18:1 n-9 and C18:3 n-3 (six and ninefold, respectively) were obtained in samples with phytosterols. This was desirable from a nutritional point of view, but at the same time it induced lipid oxidation that was 1.4-fold higher in the product with phytosterols than in the controls. The use of a multivariate approach served to find descriptors which were related to treatments, and to explain their behavior over time.
Details
- Language :
- English
- ISSN :
- 0022-1155
- Volume :
- 55
- Issue :
- 5
- Database :
- MEDLINE
- Journal :
- Journal of food science and technology
- Publication Type :
- Academic Journal
- Accession number :
- 29666539
- Full Text :
- https://doi.org/10.1007/s13197-018-3102-5