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Properties and Stability of Anthocyanin Pigments from Roselle in Jelly
Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2009
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
Anthocyanin pigment from fresh roselle (Hibiscus sabdariffa Linn.) was extracted withhot water (80 oC) at a ratio of 1:1 (by weight) for 5 minutes. Roselle pigment extractwas passed through an hydraulic press, filter press and evaporated with a rotaryevaporator until total soluble solid was 20 oBrix. Roselle pigment extract was used asa colorant in pectin jelly at concentrations of 0.30, 0.40, 0.50 and 0.60 percent (by totalweight) compared with synthetic red colorants at concentrations of 0.02 and 0.03percent (by total weight). The results showed that the color characteristics of jelly with0.60 percent of roselle pigment or 0.03 percent of the synthetic colorants had nosignificant difference (p>0.05). During storing at 4 oC for 4 weeks, the jelly with rosellepigment showed more color retention and gel strength than jelly using the syntheticcolorants. The acceptable sensory scores were also significantly higher for roselle thanfor those using the synthetic colorants.
Subject(s)
ISSN
0125-2437
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Sirinard Tantakasem (2009) Properties and Stability of Anthocyanin Pigments from Roselle in Jelly. University of the Thai Chamber of Commerce Journal Vol.29 No.2.
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