文章基本信息

标题：Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery
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作者：BARROS, Raphael Ferreira de ; TORRES, Fernanda Romano ; SILVA, Paulo Henrique Fonseca da 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
页码：683-690
DOI：10.1590/fst.36019
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed on days 1st, 15th, 30th, and 45th of refrigerated storage (5 °C). Lutein did not influence fermentation patters, but post acidification was observed, mainly in groups with the highest lutein concentrations. The amount of lutein recovered was different between groups (P < 0.05) due to treatment. Some differences (P 0.05) between groups with different added lutein concentrations. In contrast, a*, b*, c*, and YI (yellowness index) were different (P < 0.05).
关键词：carotenoids; antioxidant; yogurt; sheep milk; fermentation;