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dc.contributor.author
Descalzo, Adriana María
dc.contributor.author
Rizzo, Sergio Aníbal
dc.contributor.author
Servent, Adrien
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Rossetti, Luciana
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Lebrun, Marc
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Pérez, Carolina Daiana
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Boulanger, Renaud
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Mestres, Christian
dc.contributor.author
Pallet, Dominique
dc.contributor.author
Dhuique-Mayer, Claudie
dc.date.available
2020-03-12T17:53:57Z
dc.date.issued
2018-05
dc.identifier.citation
Descalzo, Adriana María; Rizzo, Sergio Aníbal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; et al.; Oxidative status of a yogurt-like fermented maize product containing phytosterols; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 5; 5-2018; 1859-1869
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/99291
dc.description.abstract
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration. Higher content of C18:1 n-9 and C18:3 n-3 (six and ninefold, respectively) were obtained in samples with phytosterols. This was desirable from a nutritional point of view, but at the same time it induced lipid oxidation that was 1.4-fold higher in the product with phytosterols than in the controls. The use of a multivariate approach served to find descriptors which were related to treatments, and to explain their behavior over time.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANTS
dc.subject
MAIZE-YOGURT
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PHYTOSTEROLS
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VOLATILES
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Oxidative status of a yogurt-like fermented maize product containing phytosterols
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-02-26T15:00:29Z
dc.journal.volume
55
dc.journal.number
5
dc.journal.pagination
1859-1869
dc.journal.pais
India
dc.description.fil
Fil: Descalzo, Adriana María. Instituto Nacional de Tecnología Agropecuaria; Argentina. Universidad de Morón; Argentina
dc.description.fil
Fil: Rizzo, Sergio Aníbal. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina. Universidad de Morón; Argentina
dc.description.fil
Fil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Reúnion; Francia
dc.description.fil
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
dc.description.fil
Fil: Lebrun, Marc. Université de La Reúnion; Francia. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia
dc.description.fil
Fil: Pérez, Carolina Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
dc.description.fil
Fil: Boulanger, Renaud. Université de La Reúnion; Francia. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia
dc.description.fil
Fil: Mestres, Christian. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Reúnion; Francia
dc.description.fil
Fil: Pallet, Dominique. Université de La Reúnion; Francia. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia
dc.description.fil
Fil: Dhuique-Mayer, Claudie. Université de La Reúnion; Francia. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-018-3102-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-018-3102-5
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