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Food application of Marigold Pigment

Annu Maria, Alexander (2010) Food application of Marigold Pigment. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The objective of the investigation was the application of a natural color in a food product and to study the stability of the natural color in comparison with a synthetic color. Ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. To satisfy the growing demands of the consumers many new variants of ice-cream has been developed. The colors and flavours are in high demand in the ice-cream manufacturing industry. So there is a good scope of using natural colors in ice-cream. Since the product is stored in refrigerated conditions and protected from sunlight and oxygen, ice-cream is chosen as a system for the application of lutein pigment from the marigold flower.
Uncontrolled Keywords: lutein pigment; marigold flower; ice cream; natural colors
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jan 2011 11:31
Last Modified: 18 Jan 2011 11:31
URI: http://ir.cftri.com/id/eprint/9847

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