Oxidative status of a yogurt-like fermented maize product containing phytosterols.

DESCALZO, ADRIANA MARÍA; RIZZO, SERGIO ANIBAL; SERVANT, ADRIEN; ROSSETTI, LUCIANA; LEBRUN, MARC; PEREZ CAROLINA; BOULANGER, RENAUD ; MESTRES, CHRISTIAN; PALLET, DOMINIQUE; DHUIQUE-MAYER, CLAUDIE

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2018

0022-1155

This work describes for the first time the formulation of a functional yogurt-like productbased on fermented maize with added phytosterols and its oxidative stability duringcold storage. The technological challenge was to stabilize 3.5% esterified phytosterols(between 2-3 g of free sterols) in a low-fat emulsion and to preserve the obtainedproduct 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 andC18:3 n-3 (6 and 9-fold, respectively) were obtained in samples with phytosterols. Thisis desirable from a nutritional point of view, but at the same time it induced lipidoxidation 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 totreatments, and to explain their behavior over time.