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
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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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 (PÂ <Â 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 50Â 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
Journal: LWT - Food Science and Technology - Volume 43, Issue 9, November 2010, Pages 1456-1460
نویسندگان
Akula Satyanarayana, Pamidighantam Prabhakara Rao, Dubasi Govardhana Rao,