Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert
Virgen-Cecena, L.J., Instituto TecnolOgico de Tepic, Tepic, Mexico | Anaya-Esparza, L.M., Centro Universitario de los Altos, Tepatitlan de Morelos, Mexico | Coria-Tellez, A.V., El Colegio de Michoacan A. C., La Piedad, Mexico | Garcia-Magana, M.L., Instituto TecnolOgico de Tepic, Tepic, Mexico | Garcia-Galindo, H.S., Instituto TecnolOgico de Veracruz, Veracruz, Mexico | Yahia, E., Universidad Autonoma de Queretaro, Queretaro, Mexico | Montalvo-Gonzalez, E., Instituto TecnolOgico de Tepic, Tepic, Mexico
The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted from both dairy products using maceration, sonication, microwave and Soxhlet. Sonication showed to be faster and safer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found in yoghurt (38 ng/g) than in frozen dessert (15 ng/g). The quantification of bioactive compounds implied the nutraceutical properties to yoghurt and ice cream when they are added with soursop pulp. The results are useful for the consumers seeking healthier foods.
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