Abstract
Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.
Highlights
IntroductionTamarillos (Solanum betaceum Cav.) are a dietary source of polyphenols, including anthocyanins (delphinidin rutinoside, pelargonidin rutinoside, and cyanidin rutinoside), hydroxy benzoic acids (gallic acid), hydroxycinnamic acids (chlorogenic acid, caffeic acid), flavonols (kaempferol), flavanols (catechin, epicatechin), and flavonol glycosides (rutin, kaempferol-3-rutinoside); fibre; carotenoids (β-carotene); potassium; and vitamins C, E, and B6 [1,2,3]
Tamarillos (Solanum betaceum Cav.) are a dietary source of polyphenols, including anthocyanins, hydroxy benzoic acids, hydroxycinnamic acids, flavonols, flavanols, and flavonol glycosides; fibre; carotenoids (β-carotene); potassium; and vitamins C, E, and B6 [1,2,3]
POS showed more redness compared to the PRE of the same % fortification, e.g., by three times in POS5 compared to PRE5
Summary
Tamarillos (Solanum betaceum Cav.) are a dietary source of polyphenols, including anthocyanins (delphinidin rutinoside, pelargonidin rutinoside, and cyanidin rutinoside), hydroxy benzoic acids (gallic acid), hydroxycinnamic acids (chlorogenic acid, caffeic acid), flavonols (kaempferol), flavanols (catechin, epicatechin), and flavonol glycosides (rutin, kaempferol-3-rutinoside); fibre; carotenoids (β-carotene); potassium; and vitamins C, E, and B6 [1,2,3] Many of these constituents are strong antioxidants that are associated with health benefits such as reducing lipid oxidation and reducing risk for certain cancers, cardiovascular disease, and type 2 diabetes mellitus [4,5]. Compared to other dairy products, yoghurt is gaining more popularity due to the presence of probiotics, nutrients in higher digested form, gellike structure, taste, and mouthfeel [8] It has protective capacity against pathogenic bacteria, viruses, and intestinal infections that often lead to diarrhoea. It was hypothesised that the addition of the powder before fermentation would enhance bioactivity, but after fermentation would preserve the attractive red colour of the tamarillo
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