Production of Local Dye (pigment) Resistant to different processing conditions and used as colorant in certain Ice water and Jelly

Inventor: Prof. Dr. Kifah Saeed Abbas Dosh, Dr. Nahla Tariq Khalid/Department of Food Science, College of Agriculture, University of Baghdad

 

Abstract

Some Beet slices constituents; total acidity, total soluble solids and pH were determined and found 0.21 %, 12 and 5.51 respectively.  Beet slices constituents have been extracted by cold and hot water for different periods of time. Some extract constituents, pigments, total acidity, pectin, total soluble solids and pH for both extracts were determined and found, 0.863 mg/g, 0.02%, 0.08%, 4.00 and 6.4 for cold extract respectively and 0.18, 0.01, 0.006, 2.00 and 6.7 for hot extract. The pH stability of pigments found to give a range between 3-8. It was found that the cold extract having best characteristics comparing with the hot.

The hot extraction was carrying out at 75, 85 and 95 ˚C for different periods of time (min). A significant decreasing in absorbance was observed as a reflection to pigments degradation. The degradation was 0.892, 0.654 and 0.558 respectively comparing with extract was not carrying out (zero time) was 1.837. The day light is another factor affecting the stability of pigments. A remarkable reducing in absorbance has been observed (1.047) in day light comparing with 1.564 in dark. CRD design has been used to analyze the results. As an application, the cold extract was used as main constituent in water ice and jell products. The sensory evaluation shows that the using beet extract improving the color, flavor and texture in these products.