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Title: Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products
Authors: Tummala, Jyothirmayi
Pamidighantam, Prabhakara Rao
Babu, Prabhavathy Manda
Akula, Satyanarayana
Keywords: Annatto dye
Bixin/Norbixin
Water soluble carbonate formulation
Water soluble sugar formulation
Oil soluble formulation
Sweetmeats
Savoury products
Issue Date: Dec-2012
Publisher: NISCAIR-CSIR, India
Abstract: Sweetmeats such as kesari bhath, coconut burfi, double-ka-meeta, and savoury products such as murukulu, besan coated peanuts and vegetable manchurian were prepared by using annatto dye water soluble carbonate formulation (norbixin, 11.24%), water soluble sugar formulation (norbixin, 10.6%) and oil soluble formulation (bixin, 1.39%) at concentrations in the range of 12.5 to 200 mg/kg to impart the required colour shade to replace synthetic colours. Sweetmeats and savoury products were prepared using different annatto dye formulations. Lovibond Tintometer colour readings were measured for the prepared samples and compared with the colour values of commercial samples prepared with synthetic dyes for identifying the suitable annatto dye formulations along with concentrations required to impart the matching colour shade of commercial products. Oil soluble formulation at 20 and 25 mg/kg concentrations in in kesari bhath and coconut burfi, respectively and carbonate formulations at 40, 100, 150 mg/kg concentrations in murukulu, vegetable manchurian and besan coated peanuts, respectively yielded comparable colour shades to the commercial samples. All the formulations have shown considerable stability during processing.
Page(s): 788-793
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.71(12) [December 2012]

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