کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564177 1330928 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of source and quality on the color characteristics of annatto dyes and formulations
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Influence of source and quality on the color characteristics of annatto dyes and formulations
چکیده انگلیسی
Annatto dyes containing different strengths of bixin, norbixin and their formulations such as water-soluble liquid, and oil soluble liquid were measured for L*, a* and b* in a Hunter color meter and the Yellow (Y) and red (R) units in a Lovibond tintometer. Seed source and dye purity had a significant effect (P < 0.05) on the color characteristics L*, a*, b* and Y and R units of bixin/norbixin dyes and their formulations. These characteristics behaved independently when different dyes diluted to a common concentration of 50 mg bixin or norbixin/L. However, when individual bixin/norbixin dyes serially diluted L*, b* decreased and a* values increased with increase in concentration of bixin/norbixin. Similarly the increase in concentration of bixin/norbixin have shown decreasing trend on Y/R values due to increase in R-values in the tintometer. It has been observed that a* and R units generally increased with increase in concentration, and L* and b* values decreased and Y values are almost constant in both the bixin and norbixin dyes. However the b*/a* values showed lower values in bixin dyes and higher in norbixin dyes. Similarly R-values were higher in bixin dyes when compared to norbixin dyes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 9, November 2010, Pages 1456-1460
نویسندگان
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