EXTRACTION , UTILIZATION AND STORAGE STABILITY OF NATURAL FOOD COLOUR FROM PINK MUSHROOM
Loading...
Date
2005
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
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.
Description
Keywords
EXTRACTION , UTILIZATION, STORAGE, STABILITY, NATURAL, FOOD, COLOUR, PINK MUSHROOM