Evaluation of stirred yogurts enriched with anthocyanins

Abstract

This article describes the development of stirred yogurts with added value by adding blackberry extracts, rich in anthocyanins, stabilized with sodium caseinate (NaCAS), and microencapsulated by lyophilization. The effect of different proportions of the extract on the acidification kinetics, and the final pH of the products, was evaluated. Physicochemical and textural characteristics were compared to control yogurts (without extract). No significant differences in the acidification kinetics were observed during the elaboration of the yogurts. Neither were significant differences observed in the content of total solids, ashes, and proteins or in the water activity between the different samples to the controls or between them. Some changes in color and textural parameters were found, but these were within the expected values for this product type.