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Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread.

Sowbhagya, H. B. and Sampathu, S. R. and Vatsala, C. N. and Krishnamurthy, N. (1998) Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread. Beverage and Food World, 25 (4). pp. 40-43.

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Abstract

Curcumin added as a solution in Propylene Glycol (PG) at 24 ppm on flour basis imparted an acceptable light yellow colour to fruit bread containing ginger candy. The visual yellowness was comparable to that of tartrazine added at 47 ppm on flour basis. After undergoing the processing stages of dough mixing, fermentation and baking, retention of curcumin (84%) was comparable to that of tartrazine (85%). On analysis, the concentration of curcumin and tartrazine were 12 ppm and 22 ppm respectively. Addition of curcumin as a fine powder at the level of 25 ppm on flour basis during the dough mixing step, resulted in a bread with reduced yellowness (curcumin retention (73.6%), but the use of PG is avoided. There was no appreciable loss of colour after storage for three days at ambient conditions (curcumin retention 71%). Curcumin is a promising safe natural yellow colourant for fruit bread.

Item Type: Article
Uncontrolled Keywords: Curcumin, fruit bread, yellow colourant, natural sources
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Mar 2012 04:02
Last Modified: 08 Mar 2012 04:02
URI: http://ir.cftri.com/id/eprint/5467

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