Abstract
Amaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.
| Original language | English |
|---|---|
| Pages (from-to) | 869-873 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 64 |
| Issue number | 5 |
| DOIs | |
| State | Published - 1999 |
| Externally published | Yes |
Keywords
- Amaranthus
- Betacyanins
- Beverage
- Ice cream
- Jelly