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

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 compared: 0.00 mg; 3.0 mg;...

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Bibliographic Details
Main Authors: Raphael Ferreira de BARROS, Fernanda Romano TORRES, Paulo Henrique Fonseca da SILVA, Paulo Cesar STRINGHETA, João Pablo Fortes PEREIRA, Junio Cesar Jacinto de PAULA, Camila Sampaio CUTRIM, Marco Antonio Sloboda CORTEZ
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
carotenoids
antioxidant
yogurt
sheep milk
fermentation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005012210&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005012210&lng=en&tlng=en

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