Oxidative Stability Of Yogurt With Added Lutein Dye

dc.creatorDomingos L.D.
dc.creatorXavier A.A.O.
dc.creatorMercadante A.Z.
dc.creatorPetenate A.J.
dc.creatorJorge R.A.
dc.creatorViotto W.H.
dc.date2014
dc.date2015-06-25T17:53:32Z
dc.date2015-11-26T14:23:42Z
dc.date2015-06-25T17:53:32Z
dc.date2015-11-26T14:23:42Z
dc.date.accessioned2018-03-28T21:25:45Z
dc.date.available2018-03-28T21:25:45Z
dc.identifier
dc.identifierJournal Of Dairy Science. , v. 97, n. 2, p. 616 - 623, 2014.
dc.identifier220302
dc.identifier10.3168/jds.2013-6971
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84892675449&partnerID=40&md5=d456befacac2d957dff8ac352731c3a7
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/86475
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/86475
dc.identifier2-s2.0-84892675449
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1245196
dc.descriptionThis study evaluated the effect of adding lutein dye on the oxidative stability of yogurt during 35. d of refrigerated storage, in the presence and absence of light. Yogurts manufactured without and with the equivalent of 1.5. mg of lutein in 120. g of the final product were characterized for their total carotenoid and riboflavin contents, and the behaviors of both riboflavin and lutein were monitored during storage. A decrease in riboflavin content occurred, with concurrent appearance of its derived-oxidation products in the yogurts without added lutein and exposed to light during storage. The yogurts with added lutein dye showed constant lutein and riboflavin contents throughout storage both for the samples stored under light and for those stored in the dark. Yogurts (120. g) with the addition of 0.5, 1.5, and 2.5. mg of lutein dye were evaluated for their sensory acceptance, and the statistical analysis showed no differences between the samples for the attributes of aroma and flavor. These results indicate that the added lutein remained stable throughout the storage period and conferred protection for the riboflavin against photooxidation, preserving the quality of the yogurts. © 2014 American Dairy Science Association.
dc.description97
dc.description2
dc.description616
dc.description623
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dc.languageen
dc.publisher
dc.relationJournal of Dairy Science
dc.rightsaberto
dc.sourceScopus
dc.titleOxidative Stability Of Yogurt With Added Lutein Dye
dc.typeArtículos de revistas


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