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Changes in total dye content in synthetic and mango based beverages during storage.

Prahlada Rao, K. R. and Nagaraja, K. V. and Kapur, O. P. (1984) Changes in total dye content in synthetic and mango based beverages during storage. Indian Food Packer, 38 (4). 49-58, 7 ref..

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Decline of the total dye content of amaranth, carmoisine, Ponceau 4R, erythrosine, Fast Red E, tartrazine and Sunset Yellow FCF colorants in synthetic syrups and mango-based beverages stored at room temp. (25-28 degree C) for 5 months in the dark was studied. Azo dyes were more unstable than pyrozoline and xanthine dyes in the presence of SO2 and other reductones in the fruit pulp; this may be attributable to conversion of azo dyes to colourless (or only slightly coloured) hydro-azo compounds in the presence of reducing agents as a result of initial transformation of N to imino and ultimately into amino groups. The synergistic effect of SO2 and the ascorbic acid present in the fruit pulp significantly affected the stability of coal tar dyes, especially azo dyes, particularly when compared with the SO2 or ascorbic acid present in the beverages.

Item Type: Article
Uncontrolled Keywords: COLORANTS-; syrups, colorants decomposition in stored synthetic; mango based beverages, colorants decomposition in stored; DECOMPOSITION-; STORAGE-; SUGAR-SYRUPS; BEVERAGES-; MANGOES-; colorants decomposition in stored mango based beverages
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 07:23
Last Modified: 28 May 2014 07:23
URI: http://ir.cftri.com/id/eprint/3360

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