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Effect of orange fiber addition on yogurt color during fermentation and cold storage
Author(s) -
GarcíaPérez F. J.,
Lario Y.,
FernándezLópez J.,
Sayas E.,
PérezAlvarez J. A.,
Sendra E.
Publication year - 2005
Publication title -
color research and application
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 62
eISSN - 1520-6378
pISSN - 0361-2317
DOI - 10.1002/col.20158
Subject(s) - syneresis , food science , fermentation , chemistry , orange (colour) , fiber , cold storage , dietary fiber , horticulture , biology , organic chemistry
Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses and different fiber size: 0.417–0.701 and 0.701–0.991 mm) effects on color during yogurt fermentation and cold storage were studied. Overall composition, pH, acidity, syneresis, L *, a *, and b * values were determined. Sensory evaluation of yogurts was carried out. Fiber addition did not cause changes in yogurt acidification and color during fermentation process, though decreased L * value and increased b * value of the milk. Color evaluation along fermentation is pH dependent ( R > 0.870). pH decreased and syneresis increased along cold storage. Because of the acidification process, L * value decreased and a * and b * values increased in all yogurts. Yogurts with 1% fiber were significantly different from the others along cold storage, presenting lower L *, higher a * and b * values, and lower syneresis. © 2005 Wiley Periodicals, Inc. Col Res Appl, 30, 457–463, 2005; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.20158