Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 12, Issue 3, March 2021, Pages 49-58 PDF (1 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2021.64454.1018 | ||
| Authors | ||
| Salah Ahmad Khalifa* 1; A. M. Gomaa2 | ||
| 1Food Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt | ||
| 2Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt. | ||
| Abstract | ||
| Anthocyanin have been used as a natural food colourant and as a source of natural antioxidants. Aqueous extracts of dried roselle calyces, outer peels of yellow onions, and peanut skins were used as sources of anthocyanin and other functional components such as phenolic and flavonoid compounds to fortify yoghurt beverages. Antioxidants, total phenolics, total flavonoids and anthocyanin were estimated in the plant extracts. Colour stability was evaluated in yoghurt beverages fortified with anthocyanin extracted during the storage period at 4±1°C for three weeks. The highest amount of total phenolic content was observed in peanut skin extract (1.645 mgml-1), followed by dry outer peels of onions (1.5 mgml-1) and roselle calyces (1.3 mgml-1). Dry outer peels of onions showed the highest flavonoid content compared with peanut skin and roselle calyces extract. The highest amount of total anthocyanin was observed in roselle calyces (3.877 mg 100 g-1), followed by aqueous extract of onions skin (0.635 mg 100 g-1). During the storage period at 4±1 °C for three weeks, yoghurt beverages physicochemical and functional properties had been evaluated. The anthocyanin improved the colour, appearance, and overall acceptability of fortified yoghurt beverages. The overall results suggested that it is possible to produce high-quality yoghurt beverages fortified by adding 0.2% extracts of dry peanut skins, dry roselle calyces, and dry outer peels of yellow onions, which obtaining colours degree of red-orange, cheery red, and orange-yellow, respectively, colour stability during the storage period at 4±1°C for three weeks. | ||
| Keywords | ||
| Anthocyanin; Yoghurt Beverages; Phenolic components; Flavonoid; Sensory Evaluation; Antioxidants Activity | ||
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