%0 Journal Article
%T Extracci車n y uso de pigmentos del grano de ma赤z (ZEA MAYS l.) como colorantes en yogur"
%A Salinas Moreno
%A Yolanda
%A Rubio Hern芍ndez
%A David
%A D赤az Vel芍zquez
%A Antonio
%J Archivos Latinoamericanos de Nutrici車n
%D 2005
%I Scientific Electronic Library Online
%X the aim of the present work was to determine the potential use of anthocyanins from maize grains as colorants in yogurt. pigments were extracted from four native maize varieties (arrocillo, peruano, purepecha and c車nico), which possess a high anthocyanin concentration in the pericarp. pericarp and aleurone layer were mechanicallly removed from grain using a strong-scott barley pearled. yields of pericarp and aleurone layer fraction (palf) were evaluated. total anthocyanin content in this fraction was determined by a conventional spectrophotometric method and the anthocyanin profile was obtained by hplc. one mg of anthocyanin extracts from the palf was added to 100 g of a commercial plain yogurt. yogurt samples were kept under refrigerated conditions and color and ph were monitored every 5 days interval, during three weeks. the yields of palf were 48.4 %, 55.1 %, 40.2 %, and 40.0 % for arrocillo, peruano, c車nico and purepecha varieties, respectivelly. the highest total anthocyanin content (259.4 mg of anthocyanins/100 g sample) was observed in peruano palf. the color of yogurts dyed with each of the four extracts was different. yogurts dyed with peruano and arrocillo extracts showed a more intense reddish tone than those dyed with c車nico and purepecha. after 5 to 10 days under refrigerated storage, the color of all yogurt samples changed to a slight yellowish tone according to the hue values, nevertheless, these changes were not visually evident.
%K anthocyanins
%K maize
%K color
%K ph
%K yogur
%K natural pigments.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0004-06222005000300011&lng=en&nrm=iso&tlng=en