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Stability of safflower, kokum and beetroot colours in model systems and some fruit products.

Padival, R. A. and Sastry, L. V. L. (1985) Stability of safflower, kokum and beetroot colours in model systems and some fruit products. Journal of Food Science and Technology, 22 (5). 346-350, 11 ref.. ISSN 0022-1155 (In Press)

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Abstract

Stability of natural colours from safflower, kokum (Garcinia indica) and beetroot was studied in model systems for effect of pH (2.5-6.0), light and different additives (sodium benzoate, sulphur dioxide, ascorbic acid and stannous chloride). Safflower was the most stable colour. Kokum was fairly stable at pH 2.5 and with stannous chloride, while beet colour was highly unstable irrespective of pH and/or additives. Use of these colours in some fruit products showed suitability of safflower for beverages and jams, and possible limited use of kokum and beet in cold stored products.

Item Type: Article
Uncontrolled Keywords: STABILITY-; safflower colorants, stability of; kokum colorants, stability of; beetroot colorants, stability of; beverages, colorants stability in; jams, colorants stability in; COLORANTS-; OILSEEDS-; FRUITS-SPECIFIC; BEETS-; stability of beetroot colorants; BEVERAGES-; colorants stability in beverages; JAMS-; colorants stability in jams
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2012 10:54
Last Modified: 01 May 2012 10:54
URI: http://ir.cftri.com/id/eprint/6566

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