Volume 4, Issue 4 (winter 2001)                   JCPP 2001, 4(4): 91-101 | Back to browse issues page

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Mosharraf Boroujeni L, Keramat J. The Study of Red Beet Colour Production and its Stability During Processing for Food Industries. JCPP. 2001; 4 (4) :91-101
URL: http://jcpp.iut.ac.ir/article-1-116-en.html
Abstract:   (11218 Views)

Recent restrictions on the use of artificial food colours have prompted extensive research on natural pigments as suitable substitutes. The red beet Beta vulgaris L. has been found as a suitable source of natural red pigment since beet powder and concentrates can conveniently be used in food products. In this research, hot and cold extractions of randomly selected red beets were used after preparation and blanching. The extracts were filtered and passed through a column of Amberlite XAD-7 resins after adjusting the pH to 2.5. The adsorbed colour compounds were extracted from the resins by eluting the column with acidified alcohol. The solvent was removed by vacuum rotary evaporator and solid colour was obtained, using a freeze dryer.

Physicochemical properties of the solid colour were determined by measuring ash and sugar contents of the solid colour. Also, its purity and stability were investigated under different conditions.

The amount of ash and sugar were negligible. The highest stability was observed at a pH value of 5 under cold and dark storage conditions. The purity of the solid colour was determined by scanning in the range of visible wavelengths and preparative TLC. The result showed that purity of the colour as a hundred percent betacyanins. The yield of production was calculated as 2.7 g powder per kilogram of beet. The colour was used in producing ice cream and frozen sherbets, which showed to be a suitable replacement for artificial colour carmoisine. Also the production cost of the colour was as low as less than 0.1 percent of that of ice cream or frozen sherbets.

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Type of Study: Research | Subject: General

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