Colouring properties and stability of black carrot anthocyanins in yoghurt

Effects of freeze‐dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran

“…Due to the conversion of anthocyanins under a low pH value, red was the dominant color in ayran‐containing black carrots. A number of researchers have found higher a * values in yogurts addition with carrot powder, carrot juice, carrot concentrate, or carrot pulp than those in the control sample, results which are similar to the values in this study (Baria et al, 2020; Cakmakcı et al, 2014; Madora et al, 2016; Seregelj et al, 2021). No statistically significant change was seen in a * values of ayran samples in 14 days of storage ( p > .05).…”

“…Similar to the present findings, Cakmakcı et al (2014) reported that the L * value was high in the control sample, though it decreased as the amount of carrot juice increased, that is, the value gradually decreased starting from the control yogurt sample to the yogurt samples containing up to 20% carrot juice. Regarding the decrease in L * value of yogurts, Madora et al (2016) attributed such a decrease to the increased carrot powder concentration (1%, 2%, and 3%), while Baria et al (2020) mentioned the presence of such a decrease when the ratio of black carrot concentrate (0.5%, 1%, 1.5%, and 2%) increased.…”

“…Moreover, Madora et al (2016) reported that yogurts added with 1% and 2% carrot powder are acceptable for health. Baria et al (2020) found that yogurts with 1.5% black carrot concentrate yielded the highest score in terms of color and appearance, body and texture, flavor, and acidity scores in yogurts produced by adding black carrot concentrate at different ratios. They also reported that the scores of yogurt samples decreased during storage, similar to the results of this study.…”

“…Similarly, Baria et al (2020) The control ayran sample and sample ayran A1 containing 0.25% black carrot fiber had the highest total sensory scores, as opposed to the total score of A2 decreasing with the increased amount of carrot fiber added up to 0.5%; still, ayran sample A3 containing 1% black carrot fiber produced the lowest total sensory scores (p < .05). At the end of storage, the total sensory score of the ayran-containing 0.25% black carrot fiber (A1: 17.63) was found to be higher than the ayran-containing 0.5% black carrot fiber (A2: 16.07) and 1% black carrot fiber (A3: 14.37).…”

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

“…In this way, the use of anthocyanins as a natural colorant in yogurts is interesting. The milk protein-anthocyanins complex and the pH of fermented milk (approximately 3.0–4.5) can increase the biomolecules’ stability, as previously mentioned [ 187 ]. Certainly, the temperature of preheating treatment affects the proteins’ structural conformations and, consequently, the binding affinity with the anthocyanins [ 188 ].…”