Influence of source and quality on the color characteristics of annatto dyes and formulations

Akula, Satyanarayana and Prabhakara Rao, Pamidighantam and Dubasi Govardhana, Rao (2010) Influence of source and quality on the color characteristics of annatto dyes and formulations. LWT - Food Science and Technology, 43 (9). pp. 1456-1460.

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Abstract

Annatto dyes containing different strengths of bixin, norbixin and their formulations such as water-soluble liquid, and oil soluble liquid were measured for L*, a* and b* in a Hunter color meter and the Yellow (Y) and red (R) units in a Lovibond tintometer. Seed source and dye purity had a significant effect (P < 0.05) on the color characteristics L*, a*, b* and Y and R units of bixin/norbixin dyes and their formulations. These characteristics behaved independently when different dyes diluted to a common concentration of 50 mg bixin or norbixin/L. However, when individual bixin/norbixin dyes serially diluted L*, b* decreased and a* values increased with increase in concentration of bixin/norbixin. Similarly the increase in concentration of bixin/norbixin have shown decreasing trend on Y/R values due to increase in R-values in the tintometer. It has been observed that a* and R units generally increased with increase in concentration, and L* and b* values decreased and Y values are almost constant in both the bixin and norbixin dyes. However the b*/a* values showed lower values in bixin dyes and higher in norbixin dyes. Similarly R-values were higher in bixin dyes when compared to norbixin dyes.

Item Type:	Article
Uncontrolled Keywords:	Bixa orellana L.; Bixin; Norbixin; Hunter color values; Tintometer values
Subjects:	600 Technology > 08 Food technology > 31 Food Additives
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Users 197 not found.
Date Deposited:	01 Mar 2011 03:45
Last Modified:	01 Jun 2012 11:14
URI:	http://ir.cftri.res.in/id/eprint/9936

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