Jornal de Probióticos e Saúde
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Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

Samah M Shalaby and Hadear H Amin

Background and Objective: The benefits of using natural colors in foods are many such as they are strong antioxidant, safe and get from renewable sources. Generally natural pigments do not cause any health problems; conversely, they may act as a health improvement. So, the objectives of this study are using natural colors and antioxidant from aqueous extracts of red cabbage and turmeric in the preparation of stirred yogurt. In addition, study the effects of these extracts on the quality characteristic of the obtained stirred yogurt.
Methodology: Four natural extracts were prepared by using only distilled water; red cabbage juice, aqueous extracts of anthocyanin, aqueous extracts of turmeric and aqueous extract of curcumin. The inoculated milk was dived into five portions, control and four treatments fortified with 10% of prepared natural color extracts. All samples were incubated at 43°C until full coagulation and the containers were transferred to the refrigerator overnight. The yogurt samples then stirred and stored in the refrigerator at 7° ± 1°C. Chemical, microbiological, antioxidant activity and organoleptic evaluations were carried out after that.
Results and Conclusion: The inclusions of red cabbage and turmeric extracts in the stirred yogurt resulted in products with appropriate and acceptable physicochemical, microbiological and sensory attributes. Aqueous extract of anthocyanin from red cabbage is the best extract, followed by the curcumin extract. These extracts were best known for their health benefits for humans and recommended to use in stirred yogurt and another dairy products.