DEVELOPMENT OF FOOD COLOR AND COLOR PROPERTIES OF BEETROOT

Authors

  • Pornpassorn Chulalaksananukul ภาควิชาเทคโนโลยีทางอาหาร คณะวิทยาศาสตร์ จุฬาลงกรณ์มหาวิทยาลัย
  • Arusa Chaovanalikit Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University.
  • Patimaporn Ponsan Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University.

Keywords:

Beetroot, Betacyanin, Color, Stability

Abstract

This research studied the effect of two extraction solvents (water and 50% ethanol) and the extraction ratio of raw material and extraction solvents on physical properties and betacyanin content of beetroot colorant powder as well as change of beetroot colorant powder during room temperature storage for 45 days. The result showed that the moisture content and betacyanin content of beetroot colorant powder was 3.37-4.60% and 58.00-197.61 mg/100g, respectively, The colorant extracted by water gave a pink-red color while the colorant extracted d by 50% ethanol gave an orange-red color. The water extract with 1:1 extraction ratio exhibited the highest betacyanin content. The betacyanin content of the 50% ethanol extract was more stable than that of the water extract after 45 days.

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Published

2021-12-30