Wijesekara Anuradha, Weerasingha Viraj, Jayarathna Shishanthi, Priyashantha Hasitha
Department of Animal & Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Anuradhapura, Sri Lanka.
Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, Uppsala SE 750 07, Sweden.
Food Chem X. 2022 May 18;14:100332. doi: 10.1016/j.fochx.2022.100332. eCollection 2022 Jun 30.
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 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 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.
对添加了植物色素的益生菌搅拌型酸奶的物理化学、微生物学和感官特性进行了评估；与无色对照相比，在4℃下对添加10%芙蓉花、4%姜黄、6%菠菜和4%蓝豌豆的酸奶进行了为期14天的评估。酸奶的颜色稳定，没有沉淀，对物理化学或感官特性也没有不良影响，尽管在储存过程中观察到值有所增加。微生物分析证实，在储存期间，所有酸奶中的益生菌均具有活力（>9 log CFU/mL）。添加姜黄的酸奶具有最高的值、总酚含量（72.6 mg GAE/L）和颜色感官评分，而添加菠菜的酸奶在储存结束时风味排名最低。结果表明，所研究的植物色素在搅拌型酸奶中具有颜色稳定性，且具有不同的物理化学和感官特性。建议在酸奶中添加天然色素。应进一步研究提取色素的改进方法及其对健康的影响。
