Colour of milk and milk products in CIE L*a*b* space

Chudy, Sylwia; Bilska, Agnieszka; Kowalski, Ryszard; Teichert, Joanna

doi:10.21521/mw.6327

Cited by 46 publications

(44 citation statements)

References 23 publications

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“…Since reconstituted milk contains less of the yellow pigment carotene, it appears whiter than almond milk. The difference of colour parameters in samples can be explained by the effect of pigments such as carotenoids, and flavonoids, which are responsible for the red, yellow, and orange colours in dairy products such as fortified vegetable milks (Yilmaz-Ersan et al 2017 ; Chudy et al 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

Yilmaz‐Ersan

Topçuoğlu

2021

J Food Sci Technol

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Highlights Consumers demand the purchase of fortified dairy products. Instrumental (color, texture) and sensorial attributes are critical tests for novel food. Almond milk has high nutritional value with unique textural and sensorial properties. Almond milk is an innovative and attractive additive in probiotic yogurt. Abstract In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product’s attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant ( P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.

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Section: Resultsmentioning

confidence: 99%

Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

Yilmaz‐Ersan

Topçuoğlu

2021

J Food Sci Technol

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“…The color of milk is usually white, and this whiteness is due to the reflection of light by fat globules and micellar casein. Beta-carotene also affects the color of milk [ 16 ] and creates a yellowish hue. We observed a significant reduction in the whiteness of milk during boiling treatment.…”

Section: Discussionmentioning

confidence: 99%

A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk

et al. 2021

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Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed. Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.

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“…Since the color of a product shapes consumers’ perceptions, investigating the effects of color on the human senses is both important and interesting. According to Chudy et al [ 18 ], the white color of milk results from its physical and chemical structure. The natural color of milk occurs from light reflection by dispersed fat globules, calcium caseinate, and calcium phosphate.…”

Section: Introductionmentioning

confidence: 99%

“…Caprine milk contains no β-carotene, only retinol, and xanthophylls. Goats convert β-carotene into vitamin A, which does not have a color [ 18 , 19 ]. Calcium compounds may change the taste, color, and appearance of dairy products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

2021

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The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.

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Colour of milk and milk products in CIE Lab* space

Cited by 46 publications

References 23 publications

Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

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