Assessment of dairy products stability by physicochemical and spectroscopic analyses and digital images

• Autor(a) principal: Leal,Ketolly Natanne da Silva
• Data de Publicação: 2022
• Outros Autores: Bastos,Izabella Carneiro, Diniz,Paulo Henrique Gonçalves Dias, de Barros,Sara Regina Carneiro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100431
• topic: Food industry; Monitoring; Colorimetry; Digital image; Chemometric tools; In Dairy Quality

Abstract The oxidative action of chemical substances present in dairy products may contribute to the darkening of the product. Product color is one of the first factors to be considered by the consumer for acceptance or rejection. In the food industry, the color parameter is measured using colorimeters and spectrophotometers; nevertheless, the use of digital images for colorimetric tests has been surveyed in the food area. Therefore, the present work aimed at investigating for 45 days the chemical, physicochemical and colorimetric alterations of creamy dairy dessert with white chocolate flavor and strawberry-flavored yogurt. These alterations were monitored by the analysis of the parameters pH, acidity, soluble solids content, in addition to spectroscopy in the middle-infrared region and digital images. The data collected were processed in a computational environment applying chemometric tools. As result, it was verified that there were alterations in the parameters evaluated; nonetheless, the acidity of the dairy dessert remained constant during the storage period. From the Principal Component Analysis (PCA) using the color variables, it was observed that the samples were grouped and separated by type and storage time in agreement with the visually observed colorimetric modifications.