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Journals / Akademik Gıda / 2012 / Cilt: 10 - Sayı: 1

Use of Black Carrot Juice Concentrate as Colorant in Hard Candies and Storage Stability of Monomeric Anthocyanins

Siyah Havuç Suyu Konsantresinin Akide Şekerlerinde Renklendirici Olarak Kullanılması ve Monomerik Antosiyaninlerin Depolama Stabilitesinin Belirlenmesi

Betül Erkan KOÇ
Meltem TÜRKYILMAZ
Mehmet ÖZKAN
Pages
30–39
Publication Date
2012-03-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results indicated that black carrot juice concentrate can be used in the coloration of akide candies because of its high color stability and appeal

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Anthocyanins in black carrot juice concentrate are more stable than those in red fruits like strawberry and pomegranate.
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Key Findings & Data:In this present study, Akide hard candies were colored with black carrot juice concentrate as an alternative to synthetic red food colorants.
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Conclusion & Impact:Results indicated that black carrot juice concentrate can be used in the coloration of akide candies because of its high color stability and appeal
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Doğal gıda boyaları · Siyah havuç · Antosiyanin

Abstract

Anthocyanins in black carrot juice concentrate are more stable than those in red fruits like strawberry and pomegranate. In this present study, Akide hard candies were colored with black carrot juice concentrate as an alternative to synthetic red food colorants. Colored candies were stored at three different temperatures 10, 20 and 30°C , and color and monomeric anthocyanin stability of the candies were monitored during storage. Storage temperature and time had insignificant effect on monomeric anthocyanin content of candies during storage, which might be attributed to high acylated anthocyanin content of black carrot juice concentrate as well as the preservative effect of high sucrose content, low water activity and/or low pH of candies. Polymeric colors of candies stored at 10, 20 and 30°C increased 2.1, 5.3 and 7.7%, respectively. The formation of brown colored pigments might be responsible from the increase in polymeric color. Results indicated that black carrot juice concentrate can be used in the coloration of akide candies because of its high color stability and appeal

Özet

Çalışmada akide şekerleri, içerdiği antosiyaninlerin birçok kırmızı meyvedekine çilek ve nar gibi göre daha stabil olması nedeniyle sentetik kırmızı gıda boyalarına alternatif olan siyah havuç suyu konsantresi ile renklendirilmiştir. Renklendirilen şekerler 10, 20 ve 30°C olmak üzere üç farklı sıcaklıkta depolanmış ve depolama süresince renk ve monomerik antosiyanin stabiliteleri incelenmiştir. Depolama süresince, şekerlerin monomerik antosiyanin miktarı üzerine depolama sıcaklık ve süresinin önemli bir etkisinin olmadığı görülmüştür. Bunun nedeni olarak, siyah havuç suyu konsantresinin yüksek oranda açillenmiş antosiyanin içeriğinin yanı sıra, örneklerin yüksek sakaroz içeriği, düşük su aktivitesi ve/veya düşük pH’sının antosiyaninleri koruyucu etkisinden kaynaklandığı düşünülmektedir. 10, 20 ve 30°C sıcaklıklarda depolanan şekerlerin polimerik renk oranında ise sırasıyla %2.1, 5.3 ve 7.7 artış gözlenmiştir. Bu artışın da; esmer renkli pigment oluşumundan kaynaklandığı düşünülmektedir. Sonuç olarak, sağladığı yüksek renk stabilitesi ve albeni nedeniyle siyah havuç suyu konsantresi akide şekerlerinin renklendirilmesinde kullanılabilir

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Cite This Article

KOÇ, B. E., TÜRKYILMAZ, M., ÖZKAN, M. (2012). Use of Black Carrot Juice Concentrate as Colorant in Hard Candies and Storage Stability of Monomeric Anthocyanins. Akademik Gıda, Cilt: 10 - Sayı: 1, 30–39. https://ajindex.com/articles/454792

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