Indian Journal of Medicine and Healthcare

Open Access Open Access  Restricted Access Subscription Access

Organoleptic Evaluation of Beetischolar_main Juice as Natural Color for Strawberry Flavor Ice Cream


Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, India
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, India
 

Betalains are nitrogen - containing plant pigments whose colors range from red - violet beta cyanins to yellow betaxanthins. They are used as color ants dairy products, meat and frozen desserts. An investigation was carried out to find the acceptable level of beetischolar_main juice as a natural coloring agent for strawberry flavour ice cream and assess the sensor y scored of the resultant product. Beetischolar_main juice was incorporated at different level in strawberry flavor ice cream. Prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of beetischolar_main juice in the ice cream prepa ration.

Keywords

Ice Cream, Natural Colors, Beetischolar_main Juice, Strawberry Flavor, Food Color
User
Notifications

  • Arbuckle WS (1977) Ice cream, 2nd Edn. The AVI Publishing Co., West port, Conn.

  • Azeredo HMC, Santos AN, Souza ACR, Kenya CB, Mendes and Andrade MIR (2007) Betacyanin stability during processing and storage of a microencapsulated red beetischolar_main extract. Am. J. Food Tech. 2, 307.

  • Ben Best (2006) Phytochemicals as Nutraceuticals. http://www.benbest.com//nutrceut/phytochemica ls html.

  • Butera DL, Tesoriere F, Di Gaudio A, Bongiorno M, Allegra AM, Pintaudi R, Kohen and Livrea MA (2002) Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J. Agri. Food Chem.50, 6895-6901.

  • Delegado VF, Jime´nez AR and Paredes-Lo´ pez O (2000) Natural pigments: carotenoids, anthocyanins, and betalains - characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. Nut. 40, 173-289.

  • Dubravko P and Marijana KR (2011) Complex biochemistry and biotechnological production of Betalains. Food Tech. Biotech. 49, (2) 145-155.

  • Indian Standard: 2802 (1964) Specification for ice cream. Bureau of Indian Standards, New Delhi.

  • Kanner J, Harel S and Granit R (2001) Betalains - a new class of dietary cationized antioxidants. J. Agri. Food Chem. 49, 5178-5185.

  • Pritam C, Chatterjee S and Sen SK (2008) Biotechnological potential of natural food grade biocolorants. African J. Biotechnol. 7(17), 2972- 2985.

  • Rakin M, Vukasinovic M, Slavica Siler-Marinkovic and Milan Maksimovic (2007).Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate. Food Chem. 100,599-602.

  • Sukumar De (2008) Outlines of dairy technology. Published by Oxford University Press, New Delhi. pp: 183-219.

  • Tesoriere LD, Butera M, Allegra M, Fazzari and Livrea MA (2005) Distribution of betalain pigments in red blood cells after consumption of cactus pear fruits and increased resistance of the cells to ex vivo induced oxidative hemolysis in humans. J. Agri. Food Chem. 53, 1266-1270.

  • Delgado-Vargas F, Jime´nez AR and Paredes-Lo´pez O (2000) Natural pigments: carotenoids, anthocyanins, and betalains -characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. Nut. 40,173-289.

  • Castellar MR, Obo´n JM, Alacid M & Ferna´ndez- Lo´pez JA (2003) Color properties and stability of betacyanins from Opuntia fruits. J. Agr. Food Chem.51, 2772-2776.

  • Pedren˜o MA and Escribano J (2001) Correlation between antiradical activity and stability of betanine from Beta vulgaris L. ischolar_mains under different pH, temperature and light conditions. J. Sci. Food Agri. 81,627-631.

  • Dubravko Pavokovi and Marijana Krsnik-Rasol (2011) Complex biochemistry and biotechnological production of betalains. Biotechnological production of betalains, Food Tech. Biotech.49, 145- 155.

  • Snedecor GW and Cochran WG (1989) Statistical methods. 9th Edn. The lowa State University Press, Ames, lowa.


Abstract Views: 516

PDF Views: 621




  • Organoleptic Evaluation of Beetischolar_main Juice as Natural Color for Strawberry Flavor Ice Cream

Abstract Views: 516  |  PDF Views: 621

Authors

A. Manoharan
Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, India
D. Ramasamy
Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, India
B. Dhanalashmi
Department of Dairy Science, Madras Veterinary College, Chennai -7, India
K. S. Gnanalashmi
Department of Dairy Science, Madras Veterinary College, Chennai -7, India
D. Thyagarajan
Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, India

Abstract


Betalains are nitrogen - containing plant pigments whose colors range from red - violet beta cyanins to yellow betaxanthins. They are used as color ants dairy products, meat and frozen desserts. An investigation was carried out to find the acceptable level of beetischolar_main juice as a natural coloring agent for strawberry flavour ice cream and assess the sensor y scored of the resultant product. Beetischolar_main juice was incorporated at different level in strawberry flavor ice cream. Prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of beetischolar_main juice in the ice cream prepa ration.

Keywords


Ice Cream, Natural Colors, Beetischolar_main Juice, Strawberry Flavor, Food Color

References