Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system.

Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2002) Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system. Lebensmittel Wissenschaft und Technologie, 35 (7). 617-621, 10 ref..

PDF LWT_Food_Sci_Technol_2002_35_7_617-621.pdf Restricted to Registered users only Download (101kB) | Request a copy

Abstract

Annatto (Bixa orellana L.) seeds are the source of an orange yellowpigment. The water-soluble annatto dye formulations can be used in beverages, bakery and other food products. An annatto water-soluble dye formulation containing norbixin fraction 22.4 g/L was used in making an orange-ready-to-serve (RTS) beverage model with citric acid and sugar. The orange-RTS beverage was stored at ambient and refrigerated conditions in transparent as well as amber-coloured glass bottles for a period of 5 mo. A dilute solution of the annatto dye formulation (working stock) without addition of citric acid and sugar was also stored under similar conditions. The annatto water-soluble dye formulation and the orange-RTS beverage stored at refrigerated conditions stored well, whereas the losses were very high for the working stock of the formulation irrespective of the storage period/method.

Item Type:	Article
Uncontrolled Keywords:	Water-soluble dye; Storage stability; Norbixin
Subjects:	600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Somashekar K.S
Date Deposited:	20 Jun 2011 11:38
Last Modified:	28 Dec 2011 09:46
URI:	http://ir.cftri.res.in/id/eprint/4018

Actions (login required)

View Item