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|Title:||Properties and Stability of Anthocyanin Pigments from Roselle in Jelly||Authors:||Tantakasem, Sirinard||Issue Date:||2009||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||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.||Journal:||University of the Thai Chamber of Commerce Journal||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.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3941||ISSN:||0125-2437||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.|
|Appears in Collections:||JEO: Journal Articles|
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