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Tantakasem, Sirinard (2009) Properties and Stability of Anthocyanin Pigments from Roselle in Jelly. University of the Thai Chamber of Commerce Journal, 29 (2). ISSN 0125-2437


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Anthocyanin pigment from fresh roselle (Hibiscus sabdariffa Linn.) was extracted with hot water (80 oC) at a ratio of 1:1 (by weight) for 5 minutes. Roselle pigment extract was passed through an hydraulic press, filter press and evaporated with a rotary evaporator until total soluble solid was 20 oBrix. Roselle pigment extract was used as a colorant in pectin jelly at concentrations of 0.30, 0.40, 0.50 and 0.60 percent (by total weight) compared with synthetic red colorants at concentrations of 0.02 and 0.03 percent (by total weight). The results showed that the color characteristics of jelly with 0.60 percent of roselle pigment or 0.03 percent of the synthetic colorants had no significant difference (p>0.05). During storing at 4 oC for 4 weeks, the jelly with roselle pigment showed more color retention and gel strength than jelly using the synthetic colorants. The acceptable sensory scores were also significantly higher for roselle than for those using the synthetic colorants.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 22 Apr 2014 03:40
Last Modified: 22 Apr 2014 10:47
URI: http://eprints.utcc.ac.th/id/eprint/622

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