Jump to Main Content
Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour
- de Carvalho, Mariana Wolff, Arriola, Nathalia Darminia Aceval, Pinto, Stephanie Silva, Verruck, Silvani, Fritzen‐Freire, Carlise Beddin, Prudêncio, Elane Schwinden, Amboni, Renata Dias de Mello Castanho
- International journal of dairy technology 2019 v.72 no.1 pp. 57-64
- Stevia, acidity, antioxidant activity, digestion, freeze drying, in vitro digestion, manufacturing, phenolic compounds, starter cultures, stevia based sweeteners, storage time, total solids, viability, yogurt
- In this study, yoghurt samples were fortified with 0.25% and 0.5% freeze‐dried stevia extract (FSE). The control and stevia‐fortified yoghurts were evaluated and compared for the viability of the starter cultures, physicochemical properties, total phenolic content (TPC) and antioxidant activity throughout 30 days of storage. In addition, TPC and antioxidant activity were evaluated during in vitro gastrointestinal digestion. The results showed that the yoghurt matrix preserved the TPC, antioxidant capacity and total solids during storage, while the acidity, synaeresis and counts of the starter cultures of the final product were not significantly affected. However, addition of 0.5% FSE exerted a buffering effect on the system. After simulated digestion, the values of TPC and antioxidant activity of the fortified yoghurts increased in relation to the undigested fractions. These findings showed the feasibility of employing FSE as a functional ingredient in the manufacture of yoghurts with potential antioxidant properties.