Application of annatto dye formulation in bakery and extruded food products

Prabhakara Rao, P. G. and Satyanarayana, A. and Balaswamy, K. and Jyothirmayi, T. (2007) Application of annatto dye formulation in bakery and extruded food products. Journal of Foodservice, 18. pp. 53-58.

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Abstract

The natural orange-yellow pigment extracted from annatto (Bixa orellana L.) seeds is used mainly as a food colourant. Water-soluble annatto dye formulations are used to colour various extruded food products such as rice and wheat noodles, rice and sago fryums, as well as baked foods such as sugar cones and wafer biscuits. Desired shades of yellow-orange to bright orange colour were obtained by using a dye formulation in a range of 15–50 mg norbixin/kg of the product. In sugar cones, application of norbixin at three levels (15, 25 and 50 mg/kg) of concentration was applied to yield colour shades that match those of vanilla, mango and strawberry respectively. The colour was completely lost during processing of wafers. The retention of colour in the sugar cones was in the range of 59.3, 51.6 and 41.4%, respectively, over a 6-month period. The visual retention of colour and Lovibond tintometer colour values in extruded products such as noodles and fryums was found to be very good during the storage period. Norbixin in the extruded foods could not be quantified accurately as the extraction of colour into solvents was poor because of its affinity to bind with starch molecules.

Item Type:	Article
Uncontrolled Keywords:	annatto, bakery foods,extruded foods,Lovibond tintometer readings, storage studies
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Aug 2008 09:41
Last Modified:	19 Jun 2012 04:10
URI:	http://ir.cftri.res.in/id/eprint/8676

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