Elsevier

Food Chemistry: X

Volume 14, 30 June 2022, 100332
Food Chemistry: X

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

https://doi.org/10.1016/j.fochx.2022.100332Get rights and content
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Highlights

  • Four types of plant-derived pigments were assessed in stirred yogurt production.

  • Yogurts were stable without sedimentation or noticeable decolouration.

  • Plant pigment addition did not exert adverse effect on the survival of probiotics.

  • Turmeric addition resulted in the highest sensory acceptance, b* value and total phenolic content.

  • The use of plant pigments in stirred yogurt production is technologically feasible.

Abstract

Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4℃ compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of L* value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage. Turmeric added yogurt resulted in the highest b* value, total phenolic content (72.6 mg GAE/L) and sensory score for color, while spinach added yogurt ranked the lowest in flavor at the end of storage. Results demonstrated the color stability of studied plant pigments in stirred yogurt with varying physicochemical and sensory properties. Addition of natural colorant in yogurt is recommended. Improved methods for extracting pigments and their health effects should be further examined.

Keywords

Plant pigment
Fermented milk
Color stability
Natural colorant, colored stirred yogurt

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