Influence of inulin and storage time on colour parameters of fermented goat’s milk products

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Key words: 

goat’s milk, goat’s yoghurt, colour parameters, CIE L*a*b*.


One of the food products quality characteristics is colour. The composition and content of compounds affecting the colour of product may be changed due to used raw materials, technological processes, storage conditions etc. The colour of milk and milk products is mainly influenced by their composition. The aim of this study was to evaluate the impact of inulin addition and storage time on colour of yoghurts from goat’s milk.  The set-yoghurts were produced from goat’s milk, using thermostatic method. The functional ingredient – inulin (BeneoOrafti HPX®, Belgium) – was added during the production process in the amount of 2% and 3%. The control yoghurt, without additives, was produced as a reference. The set-yoghurts were stored for 21 days. During storage time  (12 hours, 7 days, 14 days and 21 days after production) the colour parameters of set yoghurts were analysed, using CIE L*a*b* system. According to research, addition of inulin had statistically significant impact on L* and a* parameter of colour of goat’s yoghurts while storage time had no impact. 

dr inż. Ewa PYRZYŃSKA

Cracow University of Economics Faculty of Commodity Science and Product Management

Department of Food Commodity Science

ul. Sienkiewicza 5, 30-033 Cracow, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. phone: (+48) 12-293-7846