EXTRACTION , UTILIZATION AND STORAGE STABILITY OF NATURAL FOOD COLOUR FROM PINK MUSHROOM

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Date
2005
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
Abstract
A set of three experiments were conducted in the Department of Post Graduate And Research Center and Department Of Plant Pathology and College of Agriculture, Rajendranagar, Hyderabad to extract the colour from Pink mushroom using different media and assessing physico chemical characteristics, storage stability of extracted colour. Products were prepared by incorporating extracted colour at different concentrations and evaluated for organoleptic attributes. Colour was extracted from Pink mushroom using different media (aqueous, acidic, alkaline, salt soluton, and solvents ) at different concentrations (0.5%,1%,1.5%,2%,2.5%) and colour extracted from acidic medium was subjected to wave length scan and it was observed that maximum absorbance was at wave length of 348 nm.Extracted colour assessed for physico chemical characteristics (yield, total carotene content, intensity, concentration and antioxidant activity) and also kept for storage stability towards temperature (refrigerated and room temperature) and light (amber colored and glass bottles) for a period of 30 days. Suitable products (Kesari and Soup mix) were prepared by incorporating colour .(1%, 2%, 3% and one with out colour which was control) and prepared products were evaluated for organoleptic attributes. The colour extracted was maximum in acidic medium ( 2.5% citric acid concentration) and physico chemical characteristics (yield, total carotene content, intensity, concentration and antioxidant activity) were also maximum for colour extracted from Pink mushroom in acidic medium. There was no significant change in physico chemcal characteristics of colour extracted from Pink mushroom at refrigerated temperature compared to room temperature where decrease was significant. Colour extracted from Pink mushroom when exposed to light in glass bottles shown drastic reduction in physico chemcal characteristics of colour compared to colour exposed to light in amber coloured bottles where loss was less. Products prepared with addition of 2% colour scored higher in organoleptic evaluation. It can be concluded that the maximum colour from mushrooms can be extracted in acidic media at 2.5% concentration , and it can be stored in amber coloured bottles at refrigerated temperature with out much deterioration of the original colour. For the preparation of products 2% level of incorporation of colour is consumer acceptable.
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Keywords
EXTRACTION , UTILIZATION, STORAGE, STABILITY, NATURAL, FOOD, COLOUR, PINK MUSHROOM
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