| Autor: |
Wei Ng See, Sulaiman Rabiha |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 2, Pp 209-224 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2344-150X |
| DOI: |
10.2478/aucft-2022-0017 |
| Popis: |
Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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