Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7591310 | Food Chemistry | 2015 | 9 Pages |
Abstract
Spray dried beetroot powder was used to colour model juices, and the consumer acceptance of the juices and stability of the colour during storage at 60 °C, 20 °C, 4 °C, and â20 °C were studied. The majority of the consumers preferred the model juices coloured with anthocyanins or beetroot extract over model juices coloured with spray dried beetroot powder. The consumers preferred more intensely coloured samples over lighter samples. Spray dried betanin samples were described as 'unnatural' and 'artificial' whereas the colour of beetroot extract was described more 'natural' and 'real juice'. No beetroot-derived off-odours or off-flavours were perceived in the model juices coloured with beetroot powder. Colour stability in model juices was greatly dependent on storage temperature with better stability at lower temperatures. Colour stability in the spray dried powder was very good at 20 °C. Betacyanins from beetroot could be a potential colourant for food products that are stored cold.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mika Kaimainen, Oskar Laaksonen, Eila Järvenpää, Mari Sandell, Rainer Huopalahti,