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标题：Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark
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作者：Eréndira Valencia-Avilés ; Martha Estrella García-Pérez ; Ma.Guadalupe Garnica-Romo 等
期刊名称：Functional Foods in Health and Disease
电子版ISSN：2160-3855
出版年度：2022
卷号：12
期号：9
页码：502-517
DOI：10.31989/ffhd.v12i9.951
语种：English
出版社：Food Science Publisher
摘要：Introduction: A diet high in calories and saturated fats has been associated with health problems that have been increasing worldwide.Therefore, it is required to increase the number of formulated foods that generate well-being to health.Yogurt is a widely consumed food by all sectors of the population and it can be used as a vehicle to incorporate bioactive compounds.The phenolic compounds present in forest residues, such as those from oak bark, can be used and incorporated into yogurt, to increase its benefits as a functional food.Objective: The objective of this study was to develop a multifunctional yogurt enriched with vegetable oil (2.3% w/w) as a source of omega 6 and 3 and adding nanocapsules (24.5% w/w) of an extract of oak bark from Quercus crassifolia, rich in in phenolic compounds and high antioxidant capacity.Methods: Three yogurt formulations were prepared: F1: yogurt was made with non-fat milk, used as a control, F2: yogurt was prepared with non-fat milk and added with vegetable palm oil, and F3: non-fat yogurt was added with vegetable oil and nanoencapsulated oak bark phenolic extract.The yogurts were characterized in their chemical composition, microbiological analysis, and sensory analysis.
关键词：waste recovery;functional dairy foods;essential fatty acids;probiotics;antioxidants;sensory.