Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

Fernanda Cristina Esteves De Oliveira,Vinícius Tadeu Da Veiga Correia,Elder Felipe Silva Roncheti,Andreza Angélica Ferreira,Jovana Pontelo Pontes,Valéria Aparecida Vieira Queiroz,Victor Luiz Melo Dutra

doi:10.4067/s0717-75182020000200272

Abstract

The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.

Highlights

The fermented yogurt food matrix provides increased absorption and nutrient digestion and its consumption is associated with reduced risk of developing cardiovascular diseases and obesity[1]
Antioxidant properties: total anthocyanins (TA), total phenols (TP), condensed tannins (CT) and antioxidant capacity (AC) Table 1 shows the AC and the TA, TP and CT concentrations for the Greek yogurt (GY) formulations developed in this study
The 4% BRS 305 formulation presented higher AC and higher TA, TP, CT contents when compared to the others (p< 0.05)

Summary

Introduction

The fermented yogurt food matrix provides increased absorption and nutrient digestion and its consumption is associated with reduced risk of developing cardiovascular diseases and obesity[1]. Sorghum is a cereal that has significant concentrations of dietary fiber, minerals (iron, calcium, potassium) and vitamins (riboflavin, thiamine)[8,9]; in addition to bioactive compounds such as: phytosterols, policosanols, resistant starch, anthocyanins and condensed tannins[9,10]. Some of these compounds stand out for having a high antioxidant capacity, acting against the deleterious effects of free radicals in the organism[11,12,13]. There are few studies that add sorghum to the milk matrix[16]; and none that compare the addition of different genotypes

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Results

Discussion

Conclusion