Abstract
AbstractOrange 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
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