Abstract
Color is an important characteristic of food products. This characteristic is related to consumer acceptability. To use the entire rhizome of Curcuma longa (CL) as a food colorant, a novel gel alike stable suspension (CLS) was previously developed using cellulose nanofibers (CNFs). Therefore, the present study was conducted to evaluate the CLS as a color additive on a stirred yogurt. Three concentrations of CLS were studied (0.1, 0.125, and 0.15 wt. %) and compared to yogurt without CLS. The obtained yogurts were characterized through the determination of pH, titratable acidity, syneresis, color and curcumin content after 1, 7, 14, and 21 days of storage. Additionally, rheological and sensory measurements were performed on the samples after one day of storage. Results show that the addition of CLS does not affect the pH and titratable acidity of the samples, but all the yogurts showed an increase in their syneresis during the storage time, showing a breakdown of the gel structure. Furthermore, the CLS suspension has the ability to impart a yellow color to yogurts, a characteristic that was stable during storage. Finally, the addition of 1 wt. % or 1.25 wt. % of CLS allows the development of a yogurt with adequate sensory perception.
Highlights
Turmeric (Curcuma longa L.) (CL) is a perennial plant of the ginger family (Zingiberaceae) [1]
Previous investigations report the development of CL suspensions using ultra-fine friction grinding (UFFG) [7] and the application of cellulose nanofibers (CNF) to stabilize the vegetable cell tissues present in the insoluble phase, obtaining a soft gel alike CL suspension (CLS) [8] that could be used as a natural color agent
A CLS suspension was used as a color additive during a stirred yogurt formulation
Summary
Turmeric (Curcuma longa L.) (CL) is a perennial plant of the ginger family (Zingiberaceae) [1]. Curcumin is a natural color agent known as E 100 [3] that has been used to replace Yellow 5 or tartrazine, a synthetic color agent that has been banned in Norway and Austria [4] while in the European Union, additional labeling information is required for its application in food [5]. According to the aforementioned information, new alternatives that allow the application of the raw rhizome as a color agent are important to increase the use of turmeric in the food industry. Previous investigations report the development of CL suspensions using ultra-fine friction grinding (UFFG) [7] and the application of cellulose nanofibers (CNF) to stabilize the vegetable cell tissues present in the insoluble phase, obtaining a soft gel alike CL suspension (CLS) [8] that could be used as a natural color agent. Rheological and sensory measurements were performed on the samples after one day of storage
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