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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
Jilebi
Jangri
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]

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