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Document Type |
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Thesis |
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Document Title |
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Physio- chemical and Technological Studies on Red Beet Pigments دراسات فيزيوكيميائية وتكنولوجية على صبغة بنجر السكر |
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Subject |
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Faculty of Home Economics |
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Document Language |
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Arabic |
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Abstract |
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Red beet (Beta vulgaris, L.) pigments (betalains) are classified based on chemical structure; into red pigment (betanin), and yellow pigment (vulgaxanthin-I).Therefore, the aim of the current study was to examine the effect of solvent, pH, temperature and time of extraction on the stability of pigments extracted from beet, to select the optimal condition to using as natural colour on strawberry jam. Betalain were extracted from beet using two solvents: water and citric acid (2 %) (150 ml) blended with (50 g) beet. Then, the concentration of total betalain and stability were determined. Adding (2%, 2.5% and 3%) of pigment to strawberry jam. Colour and consumers’ acceptance of the product were determined. The results showed that the concentration of betalain water extract was higher than citric extract, betanin in both water and citric extracts was higher than vulgaxanthin-1. Total betalain water extract were more stable than betalain citric extract based on the acidity and temperature tests, betanin pigment were more stable at a pH range between (2 to 6) and temperature between (25 °C to 60 °C). The vulgaxanthin-1 pigment was not affected by increasing pH values and temperatures or time. The colour of all tested samples of jam with and without betalain were red yellowish more than redness, which indicates a low percentage of pigments added to the jam. The highest general acceptance of the colour of strawberry jam; that was fortified with (2 %) of betalain. Finally, sensory evaluation revealed that the colour, texture and general acceptance of jam were affected by adding pigments while, the taste of the jam was not affected by adding betalain .Jam fortified with (3%) betalain received higher evaluations compare to the control sample. Therefore, betalain one of the good additives to strawberry jam and study recommend to increase the percentage of pigment more than (3%). |
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Supervisor |
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Dr. Hanan Abdul-Salam Jambi |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1440 AH
2019 AD |
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Co-Supervisor |
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Dr. Heba Abaas Sindi |
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Added Date |
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Tuesday, May 7, 2019 |
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Researchers
| أفنان فؤاد حلواني | Halwani, Afnan Fouad | Researcher | Master | |
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