Journal of Food, Agriculture and Environment

Degradation kinetics of water-soluble annatto extract and sensory evaluation of annatto colored yoghurt

Author(s):

K. Parvin ¹, M. G. Aziz ^{1, 2*}, Y. A. Yusof ², M. S. H. Sarker ^{2, 4}, H. P. Sill ³

Recieved Date: 2011-06-22, Accepted Date: 2011-10-09

Abstract:

Norbixin (NB) is a water soluble coloring agent of annatto dye extracted from the pericarp of seed of Bixa orellana L. The stability of NB color in response to heat and light and quality of NB-fortified yoghurt were evaluated. Kinetic studies over a temperature range of 50ºC to 100ºC indicated that NB degradation followed 1^st order kinetics having rate constant and half life of 0.299 h^-1 and 2 h, respectively, at 100ºC and 0.033 h^-1 and 21 h, respectively, at 50ºC. The overall activation energy (E_a) calculated over the temperature was 21.53 kJ/mol. Loss of color intensity under direct sunlight also followed 1st order kinetics having rate constant of 0.024 h^-1 and half life of 28 days. The light effect was found less severe than that of temperature. Yoghurt was prepared incorporating different level of NB color, and two-way ANOVA analysis of sensory evaluation scores showed that NB-added yoghurt were significantly different than that of control at P<0.05. Yogurt colored with 500 ppm NB was secured the highest scores with respect to all test preferences by the panelists. This study indicated that NB color was much sensitive to heat; and thus not suitable for heatprocessed food products but showed excellent stability in low heat-processed products like ice-cream, chocolate, yoghurt, cheese, etc.

Keywords:

Annatto extract, natural color, Norbixin, stability, temperature, light, yogurt

---

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 139-142

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :