NISCAIR Online Periodicals Repository

Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >

Title: Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri
Authors: Balaswamy, K
Rao, PG Prabhakara
Prabhavathy, MB
Satyanarayana, A
Keywords: Annatto dye
Water soluble annatto dye potassium carbonate powder formulation
Water soluble annatto dye sugar powder formulation
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
IPC CodeInt. Cl.8: C09B 61/00, A23L 1/27, A23G 3/00
Abstract: Adding colour to food materials like commercial, traditional and street foods is mainly intended to attract the consumer since time immemorial. Usage of synthetic food colours lead to public health issues. Among the sweetmeats available in the market, jilebi and jangri are mostly added with yellow and orange red synthetic colours, respectively or vice-versa. Bixin (colour pigment) extracted from annatto seeds was used for the preparation of water soluble annatto dye potassium carbonate formulation (nor-bixin, 11.24%) and water soluble annatto dye sugar formulation (norbixin, 10.6%). Lovibond Tintometer colour units of the commercial traditional sweetmeats applied with synthetic colours was measured for standardizing the colour concentration in the experimental products by using the water soluble annatto dye formulations. The present study deals with the application of water soluble annatto dye formulations at various concentrations (2.5-40 mg norbixin/kg product) in preparation of jilebi and jangri. Method of applying norbixin and the effect of frying temperature on the colour units were also studied. The products were evaluated for colour stability and % recovery of norbixin during a period of 3 days. Water soluble annatto dye sugar formulation at respective concentrations was standardized in preparation of jilebi and jangri.
Page(s): 103-108
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Source:IJTK Vol.11(1) [January 2012]

Files in This Item:

File Description SizeFormat
IJTK 11(1) 103-108.pdf162.16 kBAdobe PDFView/Open
 Current Page Visits: 2410 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 163942 since 01-Sep-2015  Last updated on 21-Jun-2016Webmaster: