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CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower
Author(s) -
ELSHIBINY S.,
ELSALAM M. H. ABD
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb02017.x
Subject(s) - carthamus , pepper , pigment , food science , ripening , horticulture , chemistry , botany , biology , traditional medicine , medicine , organic chemistry
SUMMARY– A cheese color was prepared from the extract of pepper (Capsicum frutescens var. California wonder) and safflower (Carthamus tinctorius) pigments. The prepared color had a good keeping quality, slightly affected by temperature and sunlight. The prepared color proved successful in cheese coloration and resisted the biochemical changes in cheese during ripening. However, a slight loss in the color of cheese was observed during storage.