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Stability of some synthetic colours in orange squash during storage.

Das, D. P. and Siddappa, G. S. (1958) Stability of some synthetic colours in orange squash during storage. Indian Journal of Agricultural Science, 27. pp. 261-272.

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FADING of colour during swrage in citrus beverages, particularly in orange squash, artificially coloured with synthetic edible colouring matters, is one of the practical problems facing the food industry. The degree of fading is found to vary widely from brand w brand of commercial orange squash. A preliminary study was, therefore, made to determine whether this variation in the extent of fading is due largely to the different, colouring chemicals used or the conditions under which the beverages are stored. Since Manueol (an I.e.I. product) is now being used by some squash manufacturers for keeping the pulp in fruit beverages in uniform sl1spension, the investigation was extended fo a study ofthe effect, if any, of '}fanucol' on the stability of colour and also ascorbic acid in orange squash during storage. The results of this invest.igation are briefly presented in this article.

Item Type: Article
Uncontrolled Keywords: stability of colour, synthetic edible colour, Manucol, orange squash
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Oct 2013 11:26
Last Modified: 21 Oct 2013 11:26
URI: http://ir.cftri.com/id/eprint/5469

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