Biofuncionalización de yogur de leche de cabra con la adición de extracto de Hibiscus sinensis
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Abstract
In this study, goat yogurt was biofunctionalized by incorporating an extract of Hibiscus sinensis (HS) obtained in the laboratory. For this, four solid:liquid extraction conditions of the bioactives from the HS petals were tested, two aqueous at boiling temperature (infusion and decoction) and two ethanol:water mixtures at room temperature of 25ºC (ethanol:water 70:30 and 50:50). The extracts were characterized by analyzing pH, titratable acidity, color, total solids (TS), antioxidant activity (AAO) and total phenolic content (TF). The extract that presented the best properties was selected and its toxicity was determined. The 70:30 ethanolic extract was selected because it presented the best AAO (IC50 33.9 ± 0.4 µg/mL), the highest content of TF (145 ± 5 mgAGE/gST) and ST (18.6 ± 0.8 g/mL). The lethal concentration found 554.84 ± 5.1 ppm allowed us to set the maximum limit of extract incorporation in goat yogurt. Yogurts were prepared at five levels of HS extract incorporation, 0 ppm (control) (C0), 100 ppm (C1), 200 ppm (C2), 300 ppm (C3) and 400 ppm (C4). The samples were analyzed for pH, titratable acidity, texture, percentage of syneresis, color and antioxidant activity, on days 1, 7, 14, 21 and 28 of refrigerated storage at 4°C. It was observed that concentrations between C1 - C3 produce a decrease in pH and an increase in acidity until day 21. From day 14, syneresis decreases as the concentration of HS increases. Antioxidant activity increased concomitantly with the increase in HS. C3 yogurts were selected for presenting better results and were subjected to sensory analysis by a panel of consumers along with the control. Significant differences were found in texture and flavor. The addition of HS increased the overall rating of goat yogurt.
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