The Development of Natural Pigment with Mulberry Fruit as a Food Additive
2011
Kim, H.B., Rural Development Administration, Suwon, Republic of Korea | Kim, S.L., Rural Development Administration, Suwon, Republic of Korea | Koh, S.H., Registered Seed Center, Jeollabuk-Do Agricultural Research and Extension Service, Wanju, Republic of Korea | Seok, Y.S., Gangwon Province Agricultural Product Registered Seed Station, Chuncheon, Republic of Korea | Kim, Y.S., Rural Development Administration, Suwon, Republic of Korea | Sung, G.B., Rural Development Administration, Suwon, Republic of Korea | Kang, P.D., Rural Development Administration, Suwon, Republic of Korea
Study on extraction and color characteristics of mulberry fruit pigment(C3G; cyanidin-3-glucoside) was performed to increase utilization as new source of natural food colorant. C3G was extracted with 0.1% citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer.
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