Citas bibligráficas
Canale, A., Michilot, T. (2019). Evaluación del efecto de la incorporación de Camellia sinensis L. (té verde) sobre el contenido de flavonoides, capacidad antioxidante y aceptación sensorial de un yogurt probiótico [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/626301
Canale, A., Michilot, T. Evaluación del efecto de la incorporación de Camellia sinensis L. (té verde) sobre el contenido de flavonoides, capacidad antioxidante y aceptación sensorial de un yogurt probiótico [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2019. http://hdl.handle.net/10757/626301
@misc{renati/368977,
title = "Evaluación del efecto de la incorporación de Camellia sinensis L. (té verde) sobre el contenido de flavonoides, capacidad antioxidante y aceptación sensorial de un yogurt probiótico",
author = "Michilot Soto, Tamara",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2019"
}
Objective: To evaluate the effect of Camellia sinensis L. (2%, 4% and 6% of green tea extract) incorporation on the content of phenolic compounds, antioxidant capacity and sensory acceptance of a probiotic yogurt. Material and methods: In this experimental laboratory study, probiotic yogurt with added green tea was elaborated using three concentrations of green tea extract (2%, 4% and 6%), and the sensory acceptability and the physical-chemical characteristics were determined for each concentration. Likewise, to determine the content of polyphenols, the Folin-Ciocalteau method was used, and the DPPH method (2,2-diphenyl-1-1-picrylhydrazyl) was used to determine the antioxidant capacity. Results: It was found that in the probiotic yogurt with 6% green tea extract added there was 1.64 mg / mL of polyphenol content, almost triple the polyphenol content than in the probiotic yogurt with 2% green tea added. In addition, it was found that the yogurt with the highest percentage of green tea added (6%) obtained 61% discoloration of the DPPH reagent, which indicates greater antioxidant capacity compared to samples with a lower percentage of green tea added. Conclusion: The higher the content of phenolic compounds, the greater the antioxidant capacity of a probiotic yogurt with green tea added, besides being the one with the highest sensory acceptability, its smell and taste were the attributes most appreciated by the untrained panelists who gave it a score of 4 on a hedonic scale of 5 points, which is equivalent to a "moderately like".
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