و استخدامها في تلوين المثلجات المائية و الهلام Beta vulgaris استخلاص صبغة الشوندر

الملخص EN

Red betacynin pigment from beet root was extracted by cold and hot water.

The total pigment, pH, acidity, pectin and total solids were determined.

Some effective factors in extraction efficiency, stability of pigment including CRD design and using it as colorant in ice water and jelly were investigated.

The results showed that cold extraction yielded higher pigment (0.863 mg/g) ,pH 6.4 , total acidity (0.02%) , pectin (0.08%) and total solids (4%).

Pigment extract was stable at pH ranging from 3 to 8.

While thermal treatment at 75,85,95º C showed least significant decrease in absorption of extract plus ascorbic acid when heating time was increased, and the values were 1.722 ,1.465 and 1.252 compared with the extract without adding ascorbic acid which gave 0.892 , 0.654 and 0.558.

Storage of extract in light and darkness without adding ascorbic acid showed a significant decrease in absorption (1.047 ,1.043) compared with extract plus 0.1% ascorbic acid and stored in light (1.564).Oreganoleptic evolution revealed that using beet root pigment extract in ice water and jelly helped improve color, flavor, body and taste compared with commercial products.