Oxidative stability of yogurt with added lutein dye
| Autor: | Ana Augusta Odorissi Xavier, Walkiria Hanada Viotto, Adriana Zerlotti Mercadante, Renato Atilio Jorge, Lígia Dozena Domingos, Ademir José Petenate |
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| Rok vydání: | 2013 |
| Předmět: |
endocrine system
Lutein Riboflavin Oxidative phosphorylation chemistry.chemical_compound Genetics Statistical analysis Food science Coloring Agents Carotenoid Flavor Aroma chemistry.chemical_classification Chromatography biology Chemistry food and beverages biology.organism_classification Yogurt eye diseases Taste Odorants Animal Science and Zoology sense organs Oxidation-Reduction Food Science |
| Zdroj: | Journal of dairy science. 97(2) |
| ISSN: | 1525-3198 |
| Popis: | This study evaluated the effect of adding lutein dye on the oxidative stability of yogurt during 35 d of refrigerated storage, in the presence and absence of light. Yogurts manufactured without and with the equivalent of 1.5mg of lutein in 120 g of the final product were characterized for their total carotenoid and riboflavin contents, and the behaviors of both riboflavin and lutein were monitored during storage. A decrease in riboflavin content occurred, with concurrent appearance of its derived-oxidation products in the yogurts without added lutein and exposed to light during storage. The yogurts with added lutein dye showed constant lutein and riboflavin contents throughout storage both for the samples stored under light and for those stored in the dark. Yogurts (120 g) with the addition of 0.5, 1.5, and 2.5mg of lutein dye were evaluated for their sensory acceptance, and the statistical analysis showed no differences between the samples for the attributes of aroma and flavor. These results indicate that the added lutein remained stable throughout the storage period and conferred protection for the riboflavin against photooxidation, preserving the quality of the yogurts. |
| Databáze: | OpenAIRE |
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