SENSORY AND INSTRUMENTAL EVALUATION OF STRAWBERRY YOGURT COLOR

Eleven samples of strawberry yogurt prepared with different red color concentrations using Ponceau 4R (E-124) were evaluated by instrumental and sensory methods. Color intensity evaluation was carried out by a panel of eight assessors specifically trained to measure strawberry color in yogurt. Color acceptability was measured with 120 regular and frequent consumers of yogurt. Color was measured with a Minolta Chroma Meter CR-200b, obtaining parameters L*, a* and b*. Principal component analysis was performed on the instrumental variables. Regression models between the instrumental first principal component, red color concentration, sensory intensity, and acceptability allowed determining quality control limits for red color attribute. These limits may be controlled by selecting either instrumental or sensory methods, being the latter easy to implement and providing dependable results.