NATURAL FOOD COLOURANT IN PREPARATION OF FUNCTIONALLY ENRICHED EXTRUDED PRODUCTS
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Date
2022
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, CHENNAI
Abstract
Lifestyle changes has ushered in varying food habits and food products.
The increasing awareness amongst consumers for functional food has paved the way
for newer technology in food sector and demand for products that offer maximum
health benefits. Extrusion technology is gaining popularity globally in food processing
sector for enriching protein in pasta, spaghetti and noodles etc. These cold extruded
products are optimal carriers for functional ingredients like antioxidants thereby
catering to the health of consumers. Increase in consumer demand for natural products
with no chemical additives and dyes has necessitated the need to exploit food colourants
of natural origin. Present investigations were carried out to use anthocyanin pigment as
natural food colourant in cold extruded products like pasta and string hoppers and to
examine its stability. Solid-liquid extraction method was canied out with two different
types of solvents viz. ethanol: distilled water (1:1 v/v) and distilled water acidified with food grade citric acid in the range of 0.5% to 3% to recover maximum anthocyanin
from the fresh flowers of Hibiscus rosa-sinensis and Clitoria ternatea. The major
anthocyanins present in the extract were identified using Paper and Thin layer
chromatographic profiling.