Study of the technical viability of the use in yoghurt of natural beetroot coloring obtained by alcoholic precipitation (a new methodology of production)

• Grant number: 03/13220-7
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: May 01, 2005
• End date: February 28, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Rogério Corte Sassonia
• Grantee: Rogério Corte Sassonia
• Company: Clarear Consultoria para Indústria Alimentícia S/C Ltda
• City: São Paulo

Abstract

In this project it is intended to study the technical viability of the application, in yoghurt, of beetroot coloring obtained by alcoholic precipitation. The main advantage of this process, when compared to other technologies, is the greater concentration of betanine in the product. Betanine is the substance responsible for the tinctorial power of the coloring, capable of replacing with considerable advantage the commercial beetroot colorings currently on the market. In addition, this substance has great potential to replace synthetic colorings, which have been the subject of successive restrictions at home and abroad. Among applications of beetroot coloring, recent studies (J. Agric. Food Chem., 2003) show that betanine displays good stability in the production and storage conditions of yoghurt, that is, pH between 4 and 5 and storage temperature of 40ºC. Furthermore, amongst the products of fermented milk, yoghurt is without doubt the most widely consumed. To make viable the application of this coloring in the yoghurt manufacturing process, it must be confirmed that it does not compromise the fermentation process nor the viability of the lactic microorganisms during their useful life. The color of the product must remain stable during the storage period and, besides this, the addition of the coloring should not compromise its taste. Complementary analyses will have to be undertaken to confirm the quality standards established by the Adolfo Lutz Institute, as well as to determine the sugar composition with a view, also, to its application in dietetic products. (AU)