Techno-functional characterization and biological potential ofAgave americanaleaves: Impact on yoghurt qualities

This study aims to characterize theAgave americanaleaves powder (AALP) and valorize its soluble extract (soluble extractAgave americanaleaves (SEAAL)) on a steamed yoghurt. During 21 days of storage, the analyses of pH, titratable acidity, syneresis, viscosity, color and texture of SEAAL at 1, 2 and 3% on refrigerated yoghurt were performed. The results revealed that AALP had a high level in mineral composition and richness in total sugars and protein with 55.68 and 34.56%, respectively. Concerning the techno-functional and biological properties, AALP had a higher (p < 0.05) water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SWC), exhibiting a good anti-food-borne bacterial activity, especially againstSalmonella typhymurium. The incorporation of SEAAL extract into yoghurt was also investigated to determine the rheological properties, instrumental color (L*, a* and b*) and textural (hardness, cohesivness, adhesiveness and elasticity) parameters, as well as sensory attributes using a 5-point hedonic scale. Generally, SEAAL improved the color and texture of the product by decreasing the syneresis and increasing the viscosity compared to the control samples. Similarly, the yoghurt enriched with 2% of SEAAL was the most appreciated by the tasting panel. Given its richness in nutritious ingredients, SEAAL could be a promising constituent for improving the quality of yoghurt. Furthermore, SEAAL could be a strong candidate for future applications in a wide range of healthy dairy products.