Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery

Abstract

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 comparedI: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (•100 mL-1). Analyzes were performed on days 1 st , 15 th , 30 th , and 45 th 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) in the same treatment occurred over time, tending to decrease lutein recovery. For all treatments, up to the end of storage, the final amount of lutein characterized the product as a nutritional source of this element. However, lutein recovery in G4 has reached the minimum daily intake recommended by researchers for health benefits. Recovery ranged from 81.9 ± 0.76•100-1 (w•w-1) to 76.31 ± 1.07•100-1 (w•w-1) on the storage period. L* has no difference (P > 0.05) between groups with different added lutein concentrations. On contrast, a*, b*, c*, and YO (yellowness index) were different (P < 0.05).

Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

“…Some yogurts are also enriched with other probiotic strains, such as Bifidobacterium spp., to confer additional health benefits (Coskun & Karabulut Dirican, 2019;Costa et al, 2020;Pei et al, 2017;Shah, 2007;Tamime & Robinson, 1999). Yogurts are considered to have cardioprotective properties, to reduce the risk of type 2 diabetes, and to have positive effects on body composition and weight (Barros et al, 2020;Chen et al, 2014;Dalmeijer et al, 2013;Panahi et al, 2018;Wang et al, 2013), but the consumption of full-fat yogurt, which contains at least 3.25% fat according to the Food and Drug Administration (FDA) (Food and Drug Administration, 1996a, b), can lead to the development of obesity and other worldwide health problems, including cardiovascular diseases and metabolic disorders (Munsters & Saris, 2014). Consequently, consumers are moving toward low-fat (containing no less than 0.5% fat (Food and Drug Administration, 1996a, b) or non-fat (containing no more than 0.5% fat (Food and Drug Administration, 1996a, b) dairy products (Brennan & Tudorica, 2008).…”

Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

“…Yellowness Index (YI) indicates the degree of yellowness that changes in colour of yoghurt samples from clear or white to yellow and is associated with b* (displays positive values for yellowish colours with CIELAB coordinates) values (Barros et al, 2020). Yellowness index (YI) is describes the.…”

Mascarpone cheese from sheep's milk - a new option for the consumer

“…paid for a liter of bovine milk (Nespolo & Brandelli, 2012;Zucatti et al, 2015). Sheep milk is little consumed in its fresh form and its derivatives have a high commercialization value in Brazil, in addition to differentiated sensory characteristics (Balthazar et al, 2017;Balthazar et al, 2017;Barros et al, 2020;Munieweg et al, 2017;Onofre et al, 2020;Tribst et al, 2020), which is also appreciated in mascarpone cheese (Capozzi et al, 2020;Troiani, 2015). The development of a novel product, such as sheep's milk mascarpone is in line with the new trends of the Brazilian market, which has an interest in dairy products from other types of milk with enhanced functional properties, texture and flavors (Balthazar et al, 2017;Balthazar et al, 2019;Barros et al, 2020;Onofre et al, 2020).…”

“…Ovine milk contains higher levels of solids than bovine milk and sheep milk produced in Brazil shows fat and protein levels varying from 5.9 to 8.8% and 4.0 to 6.0%, respectively (Balthazar et al, 2017;Barros et al, 2020;Munieweg et al, 2017;Nespolo and Brandelli, 2012;Tribst et al, 2020). This ensures greater industrial performance in cheese production, especially in the case of mascarpone, since it is produced from cream.…”