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Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

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Abstract

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS*+) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5–46.6%, 166.2–1022 µg AAE/g, 2.61–4.49 µmol Trolox/g, and 4.9–23.88 µmol Fe2+/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour.

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The data that support the findings of this study are available from the corresponding author [FY], upon reasonable request.

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The author would like to thank Balacan Dairy Factory and Tunay Food Industry for their contributions.

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  1. Department of Nutrition and Dietetics, Faculty of Health Sciences, Erzincan Binali Yıldırım University, Erzincan, Turkey

    Filiz Yangilar

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Yangilar, F. Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations. Food Sci Biotechnol 32, 531–542 (2023). https://doi.org/10.1007/s10068-022-01215-8

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