Genetic Variation in Color of Sweetpotato Flour Related to Its Use in Wheat-Based Composite Flour Products (original) (raw)
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International Journal of Food Properties, 2013
The current trend in European markets towards natural ingredients has stimulated the interest in natural colourants. When it is decided to replace a colourant, normally a synthetic colourant with a natural one, it is interesting to know how the colour would be perceived, by locating their coordinates in the a * b *-diagram. The colours of three red natural colourants and three red synthetic ones have been compared. The natural colourants would be visually perceived as less intense than the synthetic colourants; this perception could be a signal of high quality as recognised and accepted by consumers. The hue (hab) of the natural colourants was red-bluish while the synthetic ones showed a red-orange character and they were located in a wider area of hue, having values apart from the rest, thus they could not be replaceable. The synthetic colourants showed less colour differences than the natural ones when subjected to pH variations and heat treatments.
Colorants in foods - from past to present
2016
Consumer expectations toward food products are changing due to the development of the food industry and new technologies. The growing knowledge in the field of health impact of natural and artificial colorants added to food results in an awaking interest of natural dyes among researchers, producers and consumers. Food colour plays a fundamental role in identifying the quality of food, so it is associated with the sensory quality of food products. In this paper the different types of colorants, their production methods and the evolution of these methods were characterized.
Plant Pigments as Colorants in Foodstuff: A Review Article
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2023
Plant derived-colors are important in human life because they are safe and eco-friendly in nature. Coloured complexes that are applied to fibre, paper, food, cosmetics, hair, etc. to give colors. These can be extracted from the roots, fruits, bark, leaves, flowers, etc. Synthetic colorants have been quizzed in the past years for their safekeeping, leading to a decline in the number of permitted colorants. Hence, interest in natural colorants has suggestively amplified as a significance to both legislative action and consumer awareness for the use of synthetic extracts in the foods. This review article deals with the information on the dyeyielding plants.
Journal of AOAC International, 2010
A simple and sensitive HPLC method has been developed for the simultaneous determination of eight permitted food colors and five commonly encountered nonpermitted colors in various food commodities, including sugar-, fat-, and starch-based food matrixes. The method uses a specific food category-based cleanup/treatment procedure before color extraction to avoid the interference of food matrixes, and to obtain the optimal color extraction. Analysis was performed on a reversed-phase C 18 m-Bondapak column with ammonium acetate and acetonitrile gradient elution as the mobile phase; a programmable l max -specific visible detection was used to monitor colors to obtain the higher sensitivity and expanded scope needed for multicolor blends having diverse absorption maxima. All colors showed good linearity, with regression coefficients of 0.9974-0.9999. The LOD and LOQ values ranged from 0.01 to 0.12 mg/L, and from 0.04 to 0.83 mg/L or mg/kg, respectively. The intraday and interday precision tests produced good RSD values, and the recoveries from different food matrixes ranged from 82 to 104%. The method offers high sensitivity for analysis of a wide variety of food matrixes containing a broad scope of multicolor blends. Two nonpermitted colors, orange II and metanil yellow, were found. Also, a number of samples contained permitted colors at levels twoto seven-fold higher than those prescribed.
Notulae Scientia Biologicae, 2019
Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes. It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The result...
2011
doi:10.1111/j.1757-837X.2010.00087.x Abstract Introduction Natural colour additives are increasingly used as alternatives to synthetic colours in food and drink. This is partly a reaction to concerns on the safety of certain synthetic food colours by consumers and as a result of safety evaluations and industry requirements. Objectives This article provides an overview of the key scientific, technical, regulatory and socio-economic aspects of replacing synthetic food colorants with natural alternatives. Methods The different types of food colour additives are discussed with respect to their derivation, source materials and stability as well as the range of formulations designed to meet the technical demands of food manufacturer’s applications, regulatory compliance and safety evaluation. The socioeconomic impact of replacing synthetic colours with natural alternatives is discussed with reference to four case studies. An overview on available methods of analysis is also given. Conclus...