STABILITY OF RED BEET PIGMENT CONCENTRATE IN MAIZE STARCH

被引：7

作者：

ALTAMIRANO, RC ^{[1
]}

DRDAK, M ^{[1
]}

SIMON, P ^{[1
]}

SMELIK, A ^{[1
]}

SIMKO, P ^{[1
]}

机构：

[1] SLOVAK UNIV TECHNOL BRATISLAVA, DEPT PHYS CHEM, CS-81237 BRATISLAVA, CZECHOSLOVAKIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 58卷 / 04期

关键词：

BETA-VULGARIS; MAIZE STARCH; BETACYANINS; STABILITY;

D O I：

10.1002/jsfa.2740580423

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Two pigment concentrates, differentiated as dark (D) and rose (R), were prepared from fermented red beet (Beta vulgaris L var rubra) and applied to two types of maize starch, industrial (IS) and modified (MS). The samples were stored for 191 days at room temperature. The decay of the two red pigments in the two maize starches was DIS 12.70 %, DMS 9.43 %, RIS 14.15 %, RMS 8.54 % and followed a first order reaction. The modified maize starch was found to be the most suitable carrier of the pigment. Water activity played a determining role in this result.

引用

页码：595 / 596

页数：2