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Oxidative status of a yogurt-like fermented maize product containing phytosterols

Resumen
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 [ver mas...]
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. [Cerrar]
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Autor
Descalzo, Adriana Maria;   Rizzo, Sergio Anibal;   Servent, Adrien;   Rossetti, Luciana;   Lebrun, Marc;   Perez, Carolina Daiana;   Boulanger, Renaud;   Mestres, Christian;   Pallet, Dominique;   Dhuique-Mayer, Claudie;  
Fuente
Journal of food science and technology 55 (5) : 1859–1869. (May 2018)
Fecha
2018-05
ISSN
0022-1155
0975-8402
URI
https://link.springer.com/article/10.1007/s13197-018-3102-5
http://hdl.handle.net/20.500.12123/2334
DOI
https://doi.org/10.1007/s13197-018-3102-5
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Maíz; Maize; Productos Fermentados; Fermented Products; Leche Fermentada; Fermented Milk; Yogur; Yoghurt; Estabilidad Oxidativa; Oxidative Stability; Fitosteroles; Phytosterols; Antioxidantes; Antioxidants;
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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