부산대학교 도서관

This study aimed to evaluate the impact of xique-xique jam addition on the nutritional value and physicochemical and sensory characteristics of goat milk yogurt. The jam was characterized for its physicochemical characteristics, mineral profile, antinutritional factors, and phenolic compounds (profile and bioaccessibility). The jam presented a dark yellow color, was slightly acid (pH 4.61), and was characterized by its carbohydrate (67.17 g/100 g) and fiber (2.60 g/100 g) contents, mainly in an insoluble form (1.71 g/100 g). Potassium, magnesium, calcium, and manganese were found as main minerals, and there was no significant concentration of the antinutritional compounds (tannins, trypsin inhibitor and phytic acid). Finally, 13 phenolic compounds were identified from the flavanols, flavonols, phenolic acids and flavanones groups, presenting 2.79–172.52% bioaccessibility. The jam addition resulted in yogurts with higher nutritional value (lipid, protein and mineral content), and technological properties (higher moisture content during storage, lower acidity, and reduced viscosity) than conventional yogurt, with no impact on sensory acceptance (appearance, color, consistency, aroma, flavor, and overall acceptance) or sensory characteristics (Just about Right, aroma, consistency, texture, sweetness, flavor and acidity). It can be concluded that xique-xique jam can improve the nutritional value and technological properties of goat milk yogurt. • Xique-xique jam is a source of minerals and dietary fibers. • The phenolics bioaccessibility in xique-xique jam was variable. • Xique-xique jam improved the technological properties of goat milk yogurts. • The nutritional characteristics of the goat milk yogurts was improved with the jam. • The jam addition did not affect the sensory acceptance and characteristics. [ABSTRACT FROM AUTHOR]