Advisor(s)
Abstract(s)
The substitution of artificial dyes by natural colouring agents is among the top concerns of food industry to fulfil
current consuming trends, justifying the prospection of novel natural sources of these compounds. Herein, the
hydrophilic extracts from rose, cornflower and dahlia were tested as potential substitutes to E163 (anthocyanin
extract). Besides comparing the colouring capacity, the potential occurrence of changes in the chemical composition
of yogurts (nutritional parameters, free sugars and fatty acids) was also assessed throughout storage (up
to 7 days) and compared with a “blank” (free of any additive) yogurt formulation. In general, yogurts prepared
with flower extracts, presented similar nutritional value and free sugars profile to those prepared with E163 and
to the “blank” yogurt. Nevertheless, rose extract turned out to be the most suitable alternative to E163 as these
two groups of yogurts had similar nutritional composition, free sugars and fatty acids composition, besides
presenting close scores in colour parameters.
Description
Keywords
Chemical composition Natural colorants Shelf-life stability Yogurt
Pedagogical Context
Citation
Pires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Barreira, João C.M.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2018). Incorporation of natural colorants obtained from edible flowers in yogurts. LWT - Food Science and Technology. ISSN 0023-6438. 97, p. 668-675
Publisher
Elsevier