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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4018/
 
Title Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system.
 
Creator Prabhakara Rao, P. G.
Satyanarayana, A.
Rao, D. G.
 
Subject 31 Food Additives
05 Fruit juice
 
Description 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.
 
Date 2002
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4018/1/LWT_Food_Sci_Technol_2002_35_7_617-621.pdf
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..