[Amaranthus-containing colouring agent development]
2007
Kadoshnikov, S.I. | Kadoshnikova, I.G., Kazan Univ. (Russian Federation) | Martirosyan, D.M., Functional Food Center at D and A Inc., Dallas (USA)
The panicles of Amaranthus cruentus were tested at laboratory for colorant receiving. The preliminary test showed that the variety Tampala had the highest pigment amount in its panicles at the flowering stage. As Amaranthus had a number of essential amino acids the usage of the colorant on its base can increase the nutritive value of food products. Nitrate and heavy metal content in the raw material did not exceed maximum permissible concentrations. The optimal solid body-fluid ratio was 1:6 at extraction. The temperature did not influence on the level of pigment recovery, therefore the temperature 20+-2 deg. C was recommended. The duration of extraction 72 hours was recommended. The most effective agents for the process were acid extractants. The extracted colouring agents content was 1.928 g/l when using 2% citric acid solution, it was 1.92 g/l when using 1% phosphoric acid solution. The concentration was held on rotary evaporator at temperature 50 deg. C. The concentrate was described as a dense ruby liquid with 70% content of solid matter, pigment content 15.4 g/l and 3.7 acidicity.
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