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Studies on Natural Colorants from Microalgae and their Food Applications

Amrutha, Ch. (2008) Studies on Natural Colorants from Microalgae and their Food Applications. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Commercially important microalgae such as Haematococcus, Dunaliella and Botryococcus were selected for present study to evaluate them for carotenoids production and influence of culture conditions. Among the organisms studied, Haematococcus and Dunaliella showed varied response to light quality and intensity and depth of the culture. True light favored carotenogenesis than growth of the cultures as reflected in 3 fold increase in carotenoid content in Haematococcus. Media constituents influence the culture growth and carotenoid content in Dunaliella Lutein was found to be the major carotenoid in Botryococcus culture. Food applications for the natural coloring pigment Astaxanthin extracted from Heamatococcus was attempted in two preparations namely kesari bhath and fruit beverage. Astaxanthin was incorporated at different levels (0, 1.4, 2.8 and 4.2 ppm in kesari bhath and 0, 6.2 ppm) Sensory quality of these two products was assessed using “Ranking Test” and “Consumer Test”. Results indicated that kesari bhath containing astaxanthin at 2.8 ppm was most preferred and Fruit beverage with the colorant at 6.2 ppm was acceptable by majority of the respondents in the consumer study.
Uncontrolled Keywords: Natural colors Microalgae food applications
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions: Sensory Science
Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2008 11:43
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.res.in/id/eprint/8777

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