Jabuticaba (Myrciaria jaboticaba Vell. Berg) syrup as colouring and pH indicating agent for an intelligent sheep milk yogurt

Emelda Orlando Simbine,Waldemar Gastoni Venturini Filho,Pricila Veiga-Santos,Belisario Moiane,Custodia Mucavele Macuamule

doi:10.3895/rebrapa.v9n3.8639

Emelda Orlando Simbine, Waldemar Gastoni Venturini Filho + Show 3 more

Open Access

https://doi.org/10.3895/rebrapa.v9n3.8639

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Abstract

Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as the acidity increases, an indicative of shelf life decay. For that propose, jabuticaba ( Myrciaria jaboticaba ) syrup (15%, 30%, and 45% soluble solids) was added to the milk before fermentation. Yogurts ability in reporting acidity by changing color was observed by correlating yogurt titratable acidity (Dornic) and pH with visual and colorimetric parameters (L, a, and b). Other physical-chemical parameters as fat, protein, moisture, and ash were also analyzed to evaluate the syrup addition effect on yogurts composition. Statistical analysis of the data was performed through analysis of variance and the means were compared by the Tukey test at 5% of probability. Results have indicated that intelligent yogurts naturally colored with jabuticaba syrup, was able to change color from light purple to dark purple pigmentation, indicating pH decrease. Jabuticaba syrup affected yogurts composition, increasing titratable acidity, fat and ash as jabuticaba syrup soluble solids concentration increased.

Highlights

Nowadays, consumers have a positive perception of yogurt as a functional dairy product with health-promoting ingredients (CHOUCHOULI et al, 2013)
To obtain the yogurt formulations were used as material raw frozen sheep milk, jabuticaba syrup
Sugar was added in the liquid extract of jabuticaba (LEJ) and boiled, the concentrations of solids in the solution was monitored every 5 min until the 60 °Brix

Summary

INTRODUCTION

Consumers have a positive perception of yogurt as a functional dairy product with health-promoting ingredients (CHOUCHOULI et al, 2013). Yogurt is a product of the milk fermentation by the symbiotic action of the bacteria Streptococcus salivarius subsp. It is important to highlight that when compared with other species, the sheep milk has components of high nutritional value and health benefits (RIBEIRO et al, 2007; NGUYEN, AFSAR, and DAY, 2018). Color is one of the most important quality parameters for consumers (JASTER et al, 2018). In this context, fruits with high anthocyanin content can be used as alternative natural food coloring, reducing the use of artificial colorants. In order to produce an intelligent yogurt without artificial colorants, sheep milk yogurt was fermented with jabuticaba syrup and the yogurts ability to indicate pH decrease was evaluated. Protein, moisture and ash were analyzed to evaluate syrups addition effect on yogurts composition

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSIONS