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|Título :||Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt|
|Autor:||Alves, Ana Paula de Carvalho|
Corrêa, Angelita Duarte
Pinheiro, Ana Carla Marques
Oliveira, Flávia Cíntia de
|Publicador:||Association of Food Scientists and Technologists of India (AFSTI)|
|Data da publicação:||9-Jan-2013|
|Referência:||ALVES, A. P. de C. et al. Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt. International Journal of Food Science & Technology, Oxford, v. 48, n. 10, p. 2007-2013, Oct. 2013.|
|Abstract:||This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, 1.0%, 1.5% and 2.0% or with the anthocyanin extract in the concentrations of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, with and without tannic acid; the yogurt samples were stored for 45 days. In general, the results of the acceptance test of the yogurt samples ranged between like slightly and like moderately. The highest scores received by the anthocyanin extract (like slightly) were obtained for the concentrations of 0.5–1.5%. The colour retention for all yogurt samples was above 70%. The average half-life was greater than 2500 h, considered high. We conclude that the use of jaboticaba skins as additives to yogurt can be an alternative to add value to jaboticaba.|
|Aparece nas coleções:||DCA - Artigos publicados em periódicos|
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