Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-01-20 DOI:10.1080/15428052.2021.2024475

Noor Mohammed a, P. Ishwarya S, P. Nisha

引用次数: 2

Abstract

ABSTRACT This study aims at evaluating the potential of concentrated red beet extract-loaded oil-in-water emulsion as a natural colorant in ice cream. The emulsion produced by a combination of rotor-stator homogenization and ultrasonication had a mean droplet diameter and polydispersity index of 1.440 ± 0.048 µm and 0.402 ± 0.04, respectively. Then, ice creams with synthetic red colorant (ICS ) and red beet extract emulsion at 10%, 15%, 20%, 25%, and 30% (w/w, with respect to whipped cream) were prepared. The redness values (a*) of ice creams with 15% (12.6) and 20% (17.1) emulsion were comparable to that of ICS (11.7). The physicochemical and sensory properties of test ice creams were compared against control ice cream without colorant. Although red beet extract emulsion influenced the proximate composition and overrun, it did not modify the sensory characteristics and color of ice cream. The storage time of six months did not have a significant effect on the color of test ice creams.

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以冰淇淋为模型体系评价红甜菜提取物乳剂的食用着色剂功能

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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