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Lutein Is Stable in Strawberry Yogurt and Does Not Affect its Characteristics
Author(s) -
Aryana Kayanush J.,
Barnes Hannah T.,
Emmick Tatia K.,
McGrew Paula,
Moser Barry
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00080.x
Subject(s) - lutein , flavor , food science , syneresis , chemistry , lightness , quantitative descriptive analysis , carotenoid , physics , optics
The impact of various levels of lutein on the physicochemical, microbiological, and sensory characteristics of yogurt over its shelf life was determined. Nonfat strawberry yogurts were prepared with 0, 0.5, 1.5, and 3.0 mg lutein per 170 g serving (20% overages were included to account for processing losses). The lutein was incorporated prior to homogenization of the yogurt mix. Stability of lutein, viscosity, pH, syneresis, standard plate counts, coliform counts, color (L*, a*, b*), and sensory evaluation (flavor, body and texture, and appearance and color) were measured at weeks 0, 1, 3, and 5 after product manufacture. The interaction effect between levels of lutein and storage time was significant for a* (redness‐greenness) values. Lutein levels remained above target throughout the 5‐wk storage study. Lutein did not affect viscosity, pH, syneresis, L* (lightness) and b* (yellowness‐blueness) values, standard plate counts, coliform counts, flavor, body, texture, appearance, and color scores. These results suggested that lutein was suitable for inclusion in functional yogurts. The skin and eye health benefits provided by lutein can easily be incorporated into yogurt to complement inherent nutritional properties.