Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt was written by Dantas, Dalyane Lais da Silva;Viera, Vanessa Bordin;Soares, Juliana Kessia Barbosa;dos Santos, Karina Maria Olbrich;Egito, Antonio Silvio do;Figueiredo, Rossana Maria Feitosa de;Lima, Marcos dos Santos;Machado, Nitalo Andre Farias;Souza, Maria de Fatima Vanderlei de;Conceicao, Maria Lucia da;Queiroga, Rita de Cassia Ramos do Egypto;Oliveira, Maria Elieidy Gomes de. And the article was included in LWT–Food Science and Technology in 2022.Related Products of 29106-49-8 The following contents are mentioned in the article:
In this study, we evaluate the technol., nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydrolysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without neg. affecting its technol. characteristics, adding both nutritional and functional value to the product. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Related Products of 29106-49-8).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Related Products of 29106-49-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts