Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.

摘要：雅康糖浆（Yacon syrup, YS）与腰果苹果提取物（cashew apple extract, CAE）是富含低聚果糖（fructooligosaccharides）、类胡萝卜素（carotenoids）等生物活性化合物的产品，具备益生元与抗氧化活性。本研究旨在探究将雅康糖浆与腰果苹果提取物添加至天然酸奶中时，其对酸奶化学、物理、理化及感官品质的影响。首先，本研究通过化学、物理及理化分析对雅康糖浆与腰果苹果提取物进行了表征，并测定了其中类胡萝卜素、低聚果糖、酚类化合物等生物活性成分的含量与抗氧化活性。表征完成后，以不同浓度的雅康糖浆与腰果苹果提取物添加至天然酸奶中，设置如下4组配方：对照组A（未添加补充剂的天然酸奶，作为空白对照）、配方B（添加20%雅康糖浆的酸奶）、配方C（添加20%雅康糖浆与10%腰果苹果提取物的酸奶）、配方D（添加20%雅康糖浆与20%腰果苹果提取物的酸奶）。随后对各组配方酸奶开展感官评价（涵盖整体接受度、质地与外观）与购买意愿调研，并通过化学、理化及物理分析对其进行表征。研究结果显示，雅康糖浆与腰果苹果提取物分别富含低聚果糖与类胡萝卜素等生物活性成分。此外，向酸奶中添加上述两种产品后，会对酸奶的化学、理化及物理品质引发一定改变。感官评价结果表明，所有配方的酸奶均获得了良好的接受度。本研究结果证实，天然酸奶可作为一种适宜载体用于添加雅康糖浆与腰果苹果提取物，这两类富含生物活性成分的产品有望对人体健康发挥有益作用。