Colouring properties and stability of black carrot anthocyanins in yoghurt
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ORIGINAL ARTICLE
Colouring properties and stability of black carrot anthocyanins in yoghurt Bhavesh Baria1 • Ashish Kumar Singh1 • Narender Raju Panjagari2 Sumit Arora1 • P. S. Minz2
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Revised: 2 September 2020 / Accepted: 14 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Among the natural pigments anthocyanins have potential to be applied as natural colourants besides exhibiting wide range of bioactivity. Colouring potential and storage stability of black carrot concentrate (BCC) containing anthocyanins in yoghurt was determined in present investigation. The instrumental colour (CIELAB) values were altered by the addition of BCC in yoghurt in which the L* and b* values decreased, while a* value increased with increasing levels of BCC. Maximum sensory scores were observed for yoghurt with 1.5% BCC, as it was similar to strawberry in colour and appearance. Enhancement in the total anthocyanin, total phenolics and DPPH antioxidant activity was observed with increasing levels of BCC in yoghurt. L* value remained same during storage in both yoghurts, but a* value increased slightly. Similar trend was also noticed in BCC yoghurt for anthocyanins and antioxidant activity. The total phenolic content
& Ashish Kumar Singh [email protected] Bhavesh Baria [email protected] Narender Raju Panjagari [email protected] Sumit Arora [email protected] P. S. Minz [email protected] 1
Food Technology Laboratory Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
2
Food Packaging Laboratory, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India
got enhanced in control, but decreased significantly in BCC yoghurt. Sensory evaluation revealed that scores decreased during storage but the product was acceptable up to 15 days. Our study further confirmed that higher stability and better colouring properties of black carrot concentrate in fermented milk system was due to higher degree of acylation. Keywords Black carrot concentrate Anthocyanin Antioxidant activity Colour Yoghurt
Introduction Application of natural colours during food preparation is an ancient practice which is evident from the inclusion of saffron, paprika, kokum, turmeric in traditional delicacies. The demand for natural colourants is growing among stakeholders due to concerns over the safety of synthetic food dyes. Permitted synthetic colours are under scrutiny as higher intake on regular basis may lead to mutagenesis and/ or carcinogenicity and investigated for their potential toxicity. Naturally occurring pigments including chlorophylls, carotenoids, anthocyanins, and betalains (Stintzing and Carle 2004) are important determinants of quality attributes in fresh fruits and vegetables. Natural pigments have been reported to exhibit several bioactive properties such as antioxidant, antibacterial, antifungal, anti-leprotic, antiviral and anti-inflammatory activities (He and Giusti 2010). Most of these health properties are related
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