02594naa a2200397 a 450000100080000000500110000800800410001902400510006010000240011124501690013526000090030452013210031365000200163465000140165465000200166865000230168865000300171165000110174165000230175265000120177565000220178765000270180965300230183670000180185970000210187770000250189870000200192370000280194370000200197170000220199170000260201370000260203970000320206570000260209777300730212321424082022-04-27       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2022.1131652DOI1 aDANTAS, D. L. DA S.  aPilosocereus gounellei (xique-xique) flourbImproving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt.h[electronic resource]  c2022  aIn this study, we evaluate the technological, 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 (hydro- lysis) 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 negatively affecting its technological characteristics, adding both nutritional and functional value to the product.  aFood technology  aGoat milk  aMineral content  aPhenolic compounds  aSchlumbergera (Cactaceae)  aYogurt  aComposto Fenólico  aIogurte  aNutriente Mineral  aTecnologia de Alimento  aApparent viscosity1 aVIEIRA, V. B.1 aSOARES, J. K. B.1 aSANTOS, K. M. O. dos1 aEGITO, A. S. do1 aFIGUEIREDO, R. M. F. DE1 aLIMA, M. DOS S.1 aMACHADO, N. A. F.1 aSOUZA, M. DE F. V. DE1 aCONCEIÇÃO, M. L. DA1 aQUEIROGA, R. DE C. R. DO E.1 aOLIVEIRA, M. E. G. DE  tLWT. Food Science and Technologygv. 158, 113165, p. 1-9, Mar. 2022.