Feasibility study of the production and applications of natural red colorants from roselle calyces
1995
Naiyawit Chalermnon
Consumer survey for a demand of natural red colorants in food industry revealed that most consumers use color as a determination for food buying. Consumers also believe that food colors use nowaday have less safe and the use of natural colorants instead of synthetic color in food is encouraging. The feasibility study of production of natural red colorants from roselle calyces showed that the red powder was produced upon the extraction of anthocyanins from dry roselle calyces with water, 1:10 (w/v) at 60 deg C for 80 minutes. The extract was concentrated to the optimum concentration (18 percent). Maltodextrin (Paselli MD10) was added (35 percent of total soluble solids) before spray drying. The optimum conditions for spray drying were inlet air temperature of 200 deg C and outlet air temperature of 100+-3 deg C. The product was dark red fine powder with 5.41 percent moisture, 0.218 percent total acidity, bulk density = 0.852 g/ml, pH = 2.95, moisture absorbtion = 0.717 g, dispersibility (OD at 520 nm) = 0.327 solubility = 0.208 g/10 ml and less than 0.10 water activity. The production in pilot plant scale yielded 84.22 percent or red powder. The total product cost was 141.83 baht per 1,000 g. The storage test showed that polypropylene bag which filled in cylinder white plastic container could retain the quality of the red powder for more than 8 weeks at 35 deg C and 45 deg C. Application of red color powder in product such as apple jellies (0.25 percent by weight) made the color of jellies red as much as red apple skin. Acceptability test showed that panels rated moderately like for color, flavor, taste and overall preference. The stability of red color in caragenan jellies showed constant lightness, decrease in red color and increase in brown color within 6 weeks of storage test.
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