Stability Studies of Annatto Pigment in Food Formulations

Sreedevi, V. R. (2008) Stability Studies of Annatto Pigment in Food Formulations. [Student Project Report]

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Abstract

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:	Being one of the most commonly used natural food colorant that stands next to saffron in economics, annatto is gaining importance even for non edible purposes as a colorant. The main advantage of this annatto pigment is it stability at high temperatures, high tinctorial value with hue value index ranging from yellow tinch to reddish orange tinch. Apart from this its availability in enough quantities is also one of the factor for its wide usage. One of the easier and less expensive methods of extraction is with water by mechanical abrasion. The extracted crude pigment can be defatted and purified for increasing the quality. Various food formulations based on annatto pigment incorporation for imparting color is standardized in this study. The annatto pigment that added to different foods at the time of their preparation i.e. cold served, hot served, baked, fried, fermented and steam cooked foods along with juice has showed very good stability irrespective of high or low temperatures and pH of foods. As carotenoids are the precursors for vitamin A, intake of this natural pigment annatto through different food products in one way helpful to combat the vitamin A deficiency. The amount of annatto pigment used in this study is within the limits prescribed by various international regulatory agencies. As these studies are preliminary, further studies in this regard are needed in order to finalize the actual color shade or intensity that will appeal more to consumers, of course the same again depends on type of food and sensory evaluations. Apart from this, the in vitro normal root cultures of Bixa orellana were established which are able to produce 0.2-0.3% annatto pigment, this will be helpful to better understand the bixin biosynthesis pathway.
Uncontrolled Keywords:	annatto food formulations food colorant pigment stability natural pigments
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 500 Natural Sciences and Mathematics > 10 Plants
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Nov 2008 07:00
Last Modified:	11 Oct 2018 10:28
URI:	http://ir.cftri.res.in/id/eprint/8817

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