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Article: Amaranthus betacyanin pigments applied in model food systems
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TitleAmaranthus betacyanin pigments applied in model food systems
 
AuthorsCai, Y1
Corke, H1
 
KeywordsAmaranthus
Betacyanins
Beverage
Ice cream
Jelly
 
Issue Date1999
 
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
 
CitationJournal Of Food Science, 1999, v. 64 n. 5, p. 869-873 [How to Cite?]
DOI: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
 
AbstractAmaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.
 
ISSN0022-1147
2013 Impact Factor: 1.791
 
DOIhttp://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
 
ISI Accession Number IDWOS:000083640700026
 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorCai, Y
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-09-06T06:05:15Z
 
dc.date.available2010-09-06T06:05:15Z
 
dc.date.issued1999
 
dc.description.abstractAmaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.
 
dc.description.naturelink_to_subscribed_fulltext
 
dc.identifier.citationJournal Of Food Science, 1999, v. 64 n. 5, p. 869-873 [How to Cite?]
DOI: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
 
dc.identifier.doihttp://dx.doi.org/10.1111/j.1365-2621.1999.tb15930.x
 
dc.identifier.epage873
 
dc.identifier.hkuros48115
 
dc.identifier.isiWOS:000083640700026
 
dc.identifier.issn0022-1147
2013 Impact Factor: 1.791
 
dc.identifier.issue5
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-0032726103
 
dc.identifier.spage869
 
dc.identifier.urihttp://hdl.handle.net/10722/68512
 
dc.identifier.volume64
 
dc.languageeng
 
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
 
dc.publisher.placeUnited States
 
dc.relation.ispartofJournal of Food Science
 
dc.relation.referencesReferences in Scopus
 
dc.rightsThe definitive version is available at www3.interscience.wiley.com
 
dc.subjectAmaranthus
 
dc.subjectBetacyanins
 
dc.subjectBeverage
 
dc.subjectIce cream
 
dc.subjectJelly
 
dc.titleAmaranthus betacyanin pigments applied in model food systems
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong