Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Abstract

Ascorbic acid deficiency has been associated with several health conditions. The objective of this study was to evaluate the content of ascorbic acid and the sensorial qualities of Mangifera indica and Myrciaria dubia yogurts. Four yogurt treatments were elaborated with different concentrations of these fruits (T1: 15% and 5%; T2: 15% and 10%; T3: 20% and 5% and T4: 20% and 10%) respectively, compared with a control treatment (CT: yogurt with 15% of Fragaria vesca). The ascorbic acid contents of the different treatments were determined by spectrophotometry, with values in the following order (T1: 63.2 mg/100 g; T2:114.3 mg/100 g; T3: 57.3 mg/100 g; T4: 115.1 and the control treatment CT:11.5 mg/100 g). The sensorial evaluation consisted of the application of a hedonic scale of 5 points (1: I dislike it very much; 2: I dislike it; 3: I neither like it nor dislike it; 4: I like it; 5: I like it a lot), results show evidence that the acidity level had a significant influence during the sensory evaluation. Treatment (T3) showed the greatest preference. The use of Mangifera indica and Myrciaria dubia in the treatments studied ensured ascorbic acid concentrations compared to the control treatment. This was significantly appreciated by consumers when the percentage of Myrciaria dubia was less than 10% of the total mass of the yogurt.

Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components

“…Aphandra natalia [17] Eugenia stipitata [32,[43][44][45][46][47][48][49][50]] Gustavia macarenensis [27,42,51] Mauritia flexuosa [21,25,41,44,47,52,53] Myrciaria dubia [46,[54][55][56][57][58] Oenocarpus bataua [26,27,59,60] Plukenetia volubilis [61][62][63][64][65] Pouteria caimito [47,66,67] Solanum quitoense [32,33,43,68,69] The results of this work are presented in three subsections: the first one shows an analysis of the use, origin, and location of the fruits in the Ecuadorian Amazon, responding to the objective of analyzing their ethnobotany in a preliminary way. In the Section 2, a brief description of the most studied Amazonian fruits in Ecuador was made, and their physicochemical characteristics were compiled, identifying their possible management.…”

Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review

“…Iron deficiency in the body can contribute to the development of various diseases such as iron deficiency anemia (Cappellini et al, 2020), heart failure (Naito et al, 2021), kidney pathologies (Batchelor et al, 2020), intestinal inflammation (Nielsen et al, 2018), and development of neurobehavioral disorders (Pivina et al, 2019), 42% of children between 0 and 5 years of age, 33% of women of reproductive age and 40% of pregnant women suffer from iron deficiency anemia (El Bilbeisi et al, 2022), being Peru one of the countries whose population shows high rates of iron deficiency anemia (40% of children from 0 to 3 years of age) (Barrios Renteria et al, 2022), 28.3% of pregnant women between 15 and 18 years of age and late ages of 35 years and over, women who do not have health insurance (Espinola Sanchez et al, 2021).…”

Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

“…Peru is the main exporter of M. Dubia. In 2020, 327.48 tons of different substitutes of this fruit were exported, such as flour, capsules, extract and dried fruit (Barrios Renteria et al, 2022). Similarly, Mangifera indica (M. indica), is another fruit that possesses various bioactive compounds, particularly phenolic compounds and carotenoids (Yao et al, 2020;Herrera-Cazares et al, 2021).…”