Title
STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES
Autor
Jan Oszmiański
Keywords
anthocyanins, colouring of beverages, chokeberry dye, copigmentation, stabilization of colour
Abstract
This work presents method of production and stabilization of chokeberry dye. During juice production skullcap roots 20, 30 and 40 g·kg-1 were added to chokeberry pulps. This supplementation has made possible to obtain dye with 1,3-1,5 times higher anthocyanin content. The optimum of skullcap roots dose was 20 g to 1 kg of chokeberry pulp. Skullcap flavones affected better beverage colour protection during sample storage.
Pages
37-45
Cite
Oszmiański, J. (2002). STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES. Acta Sci. Pol. Technol. Aliment., 1(1), 37-45.
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