Incorporation of fat-soluble bioactive compounds during development processing of a fermented-maize yogurt- like food containing phytosterols and papaya extracts

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(1)The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. Incorporation of fat-soluble bioactive compounds during development processing of a fermented-maize yogurt- like food containing phytosterols and papaya extracts. Influence of moisture content of raw material on physical, functional and sensory characteristics of flavored texturized soybean protein. Descalzo, Adriana M.a; Pérez, Carolina D.c; Bouzas, Aldana a and Dhuique-Mayer, Claudie b. T. M. G. Milani1, M. E. C. Menis-Henrique1 and A.C. Conti-Silva1. a. 1. b. Instituto Nacional de Tecnología Agropecuaria INTA-LABINTEX- CIRAD, UMR Qualisud, F-34398 Montpellier, France. c Instituto Nacional de Tecnología Agropecuaria (INTA), Centro de Investigación de Agroindustria, Instituto Tecnología de Alimentos, Buenos Aires, and CONICET, Argentina.. The aim of this work was to design a functional yogurt-like food obtained from fermented maize, and to study the behaviour of stability and quality parameters during three unit operations: pasteurisation, fermentation and cooking. The products were made with maize grains, wet-milled and sieved (350- mesh). The starch containing liquid was added with skim milk and sugar (C: control and K: kefir treatments), dispersible phytosterols and papaya fresh puree concentrated (DPC) or lyophilized (DPL). Pasteurisation was performed at 65 °C for 20 min. Starters from commercial preparation (Kefir or Lactobacillus bulgaris and Streptococcus thermophillus, Lactina ®, Bulgary) were added in a proportion of 1.2/5 sample (K, ),) at a proportion of 5.6 x 106 CFU/g to C, DPL and DPC treatments. Fermentation was performed in batch system at 37 °C for 16 hrs. Cooking: preparations were cooked at 90 °C under continuous stirring for10 min. The final product was stored at 4 °C in the darkness. pH progressed differently between treatments after fermentation, being lower in C than K and DPC/L treatments (3.81 vs 3.99, P<0.05) and augmented slightly after cooking (around 4). Oxidation increased after cooking (TBARS), being 2 -fold higher in the DPC/L treatments than in the controls. Total tocopherols were about 3.7fold higher in the DPC/L products than in the controls, and they were not affected by processing. The addition of papaya augmented the levels of the -tocopherol isomer, whereas the -isomer was the most important in C and K samples. Minor carotenoids, lutein and zeaxanthin, were higher in DPC/L products than in the controls (P<0.05) and were also not affected by processing. Instead, fermentation favored the release of biologically active lycopene, 0carotene and 0-cryptoxanthin in DPC/L samples, probably due to the effect of bacterial metabolism. These compounds were further affected (P<0.05) by cooking (decrease of about 10 to 30 percent). Phytosterols were not affected during processing. Enriched yogurt had lower syneresis comparing to the control yogurt during storage (P<0.05). Lower syneresis in enriched yogurt was probably due to higher total solids (TS) and the gel network, being DPC<DPL<K<C. We obtained a functional “cereal yogurt-like product”, which contains around 2.3g of free phytosterols, 0.5 mg of 0-cryptoxanthin, 0.4 mg of 0-carotene (both pro-vitamin A carotenoids) and 1.64 mg of trans-lycopene. Fermentation favoured the release of the three carotenoids from papaya preparations in both concentrate and lyophilised forms. The addition of dispersible phytosterols and papaya favoured the stability of the product in terms of syneresis. Moreover, maize fermentation succeeded with both commercial starters (bacteria or kefir), which may add probiotic properties. This type of product may be a complement to conventional dairy products and an alternative to enhance the potential functionality of “vegetal milk” derivate. Keywords: Phytosterols, papaya, antioxidant, fermented cereal.. Department of Food Engineering and Technology, Institute of Biosciences, Literature and Exact Sciences, at São Paulo State University (UNESP), Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP, Brazil. This work evaluated the influence of moisture content of raw material on the physical, functional and sensory characteristics of flavored texturized soybean protein (TSP). Concentrate soybean protein added of 1.5% of thiamine hydrochloride (aroma precursor) was extruded in a single screw extruder under three different moisture contents (low: 27%; intermediate: 35%; and high: 43%). The extrusion conditions were kept constant, as temperature at 150 °C, screw speed at 210 rpm and feed rate at 170 g/min. The following characteristics were evaluated on the flavored TSP: physical (expansion rate, density, cutting force for the dry and the hydrated product), functional (water absorption index and water solubility index), and sensory (intensity of meat aroma and acceptability of meat aroma measured through just-about-right and hedonic scales). The means of variable were compared using ANOVA followed by Tukey’s at significant level of 0.05 (results showed in Table 1). Expansion ratio increased and density decreased with the reduction of moisture content, which is expected and desirable in extrudate products [1]. At the same temperature, material with higher moisture results in less texturized extrudates, due the reduction of protein-protein interactions and the low viscosity [2]. The cut force for the dry extrudate was lower for TSP obtained under low moisture. A raise in the moisture decreases the specific volume and increases the hardness of extrudates [3]. On the other hand, the cut force for the all hydrated TSP was the same and decreased after hydration, which it is desirable for this type of product since it must be hydrated prior to consumption. Water solubility index was lower under intermediate and low moisture, which can be related with good texturization of protein product, since during extrusion, protein solubility decreases and cross-linking reactions occurs [2]. Regarding sensory characteristics, TSP obtained under intermediate moisture presented higher intensity of meat aroma (ranging from ‘mild-moderate’ to ‘moderate’) and higher intensity of ideal for meat aroma (nearly to ideal intensity) in relation to TSP obtained under low moisture; however, all TSP showed same acceptability through hedonic scale (ranging from ‘I liked slightly’ to ‘I like moderately’). TSP obtained under low moisture presented better physical characteristics, whereas TSP obtained under intermediate moisture showed suitable functional characteristics, higher intensity and good acceptability for the of meat aroma. Table 1: Mean ± standard deviation for physical, functional and sensory characteristics of flavoured TSP. Characteristics low moisture intermediate high moisture Expansion ratio 3.08 ± 0.30a 2.48 ± 0.17c 2.79 ± 0.16b b b Density 0.19 ± 0.05 0.18 ± 0.02 0.30 ± 0.05a 218.53 ± 27.12aA Cutting force – dry 147.28 ± 65.19bA 239.73 ± 40.21aA 10.04 ± 2.24aB 10.42 ± 3.31aB Cutting force – hydrated 10.45 ± 2.86aB Water absorption index 5.18 ± 0.16b 5.45 ± 0.20b 6.09 ± 0.06a 6.24 ± 0.36b 6.38 ± 0.31b Water solubility index 7.76 ± 0.77a 1.92 ± 0.63a 1.80 ± 0.77a Intensity of meat aroma 1.41 ± 0.72b a b Acceptance of meat aroma (ideal scale) 5.07 ± 1.28 4.86 ± 1.53ab 4.40 ± 1.56 Acceptance of meat aroma (hedonic scale) 6.58 ± 1.60a 6.07 ± 1.52a 6.05 ± 1.63a Different small letters in the same line indicate significantly different means using Tukey’s test (p Û 0.05). Different capital letters in the same column (only for cutting force analysis) indicate different means using Student’ test (p Û 0.05).. Keywords: thermoplastic extrusion; texturized soybean protein; aroma precursor References [1] BRENNAN, M. A. et al. Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science and Technology, v. 48, p. 893-902, 2013. [2] AKDOGAN, H. High moisture food extrusion. International Journal of Food Science & Technology, v. 34, p. 195-207, 1999. [3] LI, S. Q. et al. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of Food Science and Technology, v. 40, p. 731-741, 2005.. 263. 264.

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