Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt
Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as the acidity increases, an indicative of shelf life decay. For that propose, jabuticaba (Myrciaria jaboticaba...
| Principais autores: | Simbine, Emelda Orlando, Macuamule, Custodia Mucavele, Moiane, Belisario, Venturini Filho, Waldemar Gastoni, Veiga-Santos, Pricila |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/8639 |
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peri-article-86392020-02-17T14:46:33Z Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt Simbine, Emelda Orlando Macuamule, Custodia Mucavele Moiane, Belisario Venturini Filho, Waldemar Gastoni Veiga-Santos, Pricila Tecnologia de Alimentos dietéticos e nutricionais Acidification; color stability; physical-chemical composition. Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as the acidity increases, an indicative of shelf life decay. For that propose, jabuticaba (Myrciaria jaboticaba) syrup (15%, 30%, and 45% soluble solids) was added to the milk before fermentation. Yogurts ability in reporting acidity by changing color was observed by correlating yogurt titratable acidity (Dornic) and pH with visual and colorimetric parameters (L, a, and b). Other physical-chemical parameters as fat, protein, moisture, and ash were also analyzed to evaluate the syrup addition effect on yogurts composition. Statistical analysis of the data was performed through analysis of variance and the means were compared by the Tukey test at 5% of probability. Results have indicated that intelligent yogurts naturally colored with jabuticaba syrup, was able to change color from light purple to dark purple pigmentation, indicating pH decrease. Jabuticaba syrup affected yogurts composition, increasing titratable acidity, fat and ash as jabuticaba syrup soluble solids concentration increased. Universidade Tecnológica Federal do Paraná (UTFPR) CNPq MCTESTP, 2018-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/8639 10.3895/rebrapa.v9n3.8639 Brazilian Journal of Food Research; v. 9, n. 3 (2018); 157-168 Brazilian Journal of Food Research; v. 9, n. 3 (2018); 157-168 2448-3184 10.3895/rebrapa.v9n3 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/8639/pdf Direitos autorais 2020 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
Simbine, Emelda Orlando Macuamule, Custodia Mucavele Moiane, Belisario Venturini Filho, Waldemar Gastoni Veiga-Santos, Pricila |
| spellingShingle |
Simbine, Emelda Orlando Macuamule, Custodia Mucavele Moiane, Belisario Venturini Filho, Waldemar Gastoni Veiga-Santos, Pricila Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt |
| author_sort |
Simbine, Emelda Orlando |
| title |
Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt |
| title_short |
Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt |
| title_full |
Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt |
| title_fullStr |
Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt |
| title_full_unstemmed |
Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt |
| title_sort |
jabuticaba (myrciaria jaboticaba vell. berg) syrup as colouring and ph indicating agent for an intelligent sheep milk yogurt |
| description |
Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as the acidity increases, an indicative of shelf life decay. For that propose, jabuticaba (Myrciaria jaboticaba) syrup (15%, 30%, and 45% soluble solids) was added to the milk before fermentation. Yogurts ability in reporting acidity by changing color was observed by correlating yogurt titratable acidity (Dornic) and pH with visual and colorimetric parameters (L, a, and b). Other physical-chemical parameters as fat, protein, moisture, and ash were also analyzed to evaluate the syrup addition effect on yogurts composition. Statistical analysis of the data was performed through analysis of variance and the means were compared by the Tukey test at 5% of probability. Results have indicated that intelligent yogurts naturally colored with jabuticaba syrup, was able to change color from light purple to dark purple pigmentation, indicating pH decrease. Jabuticaba syrup affected yogurts composition, increasing titratable acidity, fat and ash as jabuticaba syrup soluble solids concentration increased. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2018 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/8639 |
| _version_ |
1805450468474748928 |
| score |
10,814766 |