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Stability of red beet pigment concentrate in maize starch
Author(s) -
Altamirano Rolando C,
Drdák Milan,
Šimon Peter,
Smelík Andrej,
Simko Peter
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740580423
Subject(s) - pigment , starch , food science , chemistry , botany , corn starch , horticulture , agronomy , biology , organic chemistry
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.