Stability and performance analysis of plant pigments in drinkable yogurt using product characterization techniques

The purpose of this research was the development of liquid yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus). Raw milk with sugar was used for yogurt production. First, it is necessary to evaluate the stability of the pigments during the production process and subsequent storage, as several factors, such as temperature, pH level, and light exposure, can affect color integrity and saturation. Second, it is crucial to consider the potential interaction between the pigments and yogurt components, such as proteins and sugars, which can affect the product's sensory characteristics. Finally, it is also important to comply with food safety and labeling regulations when using plant-based pigments to ensure the product is safe for consumption and appealing to consumers. In summary, these elements allow for a comprehensive analysis of plant-based pigments in yogurt, which will enable the development and innovation of healthy and appealing products. The production process of the drinkable yogurt was successful, as the main quality parameters were met. Defining factors for the product in terms of flavor, texture, and other aspects. The procedure was successfully adjusted to ensure the product's stability and suitability for consumption. While it was not possible to include the natural pigments of blue corn in the final product, the experience highlighted the need for more detailed studies on ingredient interactions.