NUTRITIONAL COMPOSITION AND ALTERNATE USES OF SAFFLOWER (Carthamus tinctoriusl L.) PETALAS NATURAL FOOD COLOURANT
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Date
2005-06-21
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University of Agricultural Sciences GKVK, Banglore
Abstract
NUTRITIONAL COMPOSITION AND ALTERNATE USES OF
SAFFLOWER [Carthamus tinctorius L.) PETAL AS
NATURAL FOOD COLOURANT
KAVITHA ULLIKASHI 2004 Dr.(Mrs.)PUSHPA BHARATI
MAJOR ADVISOR
ABSTRACT
The safflower floret is an important part of the plant claimed to have
medicinal properties. Safflower petals of spiny (Annigeri-1) and non-spiny
(NARl-6) varieties collected from the Regional Agricultural Research
Station. Annigeri-1 UAS, Dharwad were analysed for physico-chemical
and nutritional composition and explored for alternate uses. Colour of the
florets ranged from brownish orange in Annigeri-1 to reddish orange in
NARI-6. Annigeri-1 was superior to NARl-6 in physical parameters viz.,
length (1.30 cm), breadth (0.146 cm), weight (0.136 g) and volume (9.534
ml). The florets contained higher amounts of protein (11.41-12.34%), fat
(6.76-7.46%), fiber (12.69-13.66%), low carbohydrate (49.33-49.50%)
considerable amounts of (i-carotene (1589.83-2100.80 pg/100 g), Lascorbic
acid (55.64.3 mg/100 g) and minerals viz., calcium, iron and
phosphorus (518.88-613.14, 9.010-15.207, 132.30-183.86 mg/100 g,
respectively) safflower florets have low sodium (27.29 mg/100 g), high
potassium (2600-2900 mg/100 g) and good sources of trace elements viz.,
manganese zinc and copper (0.892-0.945, 0.526-1.441, 1.004-1.165
irig/100 g, i-cspc;cliv(;ly). (^)u;ililiilivc mul (iiiniilit.ilivc analysis of piguiciil
revealed that NARl-6 contained higher amounts of safflomine and
carthamine (29.53 and 0.530% respectively) compared to Annigcri-1
(28.20 and 0.273% respectively). Petal stored for 12 months at room
temperature and pigment for 6 months at 5°C of NARI-6 variety was
stable compared to Annigeri-1. Petal powder or pigment can be
incorporated to an extent of 0.5 per cent in safflo-hadam milk, 3.5 per
cent in shira and coloured rice and 5.0 per cent in sajjaka without
affecting the functional and sensory qualities at the same time resulting
in the nutritional benefit. Safflo-badam milk with petal powder was liked
by 91.25 per cent of consumers and that with pigment by 73.75 per cent.
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