Quality Assessment and Application of Red Natural Dye from Beetroot (Beta Vulgaris)
Quality Assessment and Application of Red Natural Dye from Beetroot (Beta Vulgaris)
Alim-un-Nisa1*, Sajila Hina1, Imran Kalim1, Mohammad Khalid Saeed1, Ijaz Ahmad1, Naseem Zahra1, Sania Mazhar1, Shahid Masood1, Muhammad Ashraf1, Qurat-ul-Ain Syed1 and Rabia Shad2
ABSTRACT
Beet root (Beta vulgaris) is an excellent source of natural red colorant. In the present work red beet root dye was prepared in the powder form and then candies were prepared using this red beet root dye as food color. The stability studies of both, the prepared red beet dye and candies were performed at different storage conditions 4oC, 25oC, 45oC for eight weeks. Betanin content (%) was measured to evaluate the stability of color which showed the maximum retention of betanin content in red beet dye and candies stored at 4°C while lowest %age of betanin content was observed at 45°C showing that at higher temperatures the color is deteriorated. Stability in pH of red beet dye was also monitored at three different temperatures (4°C, 25°C and 45°C). Increase in pH was observed with increasing storage temperatures. Maximum stability of the color was observed at 4°C at most stable acidic pH and color degradation was observed with gradual increase in pH at 45°C. Microbiological analysis of candies and beet powder at 4°C and 25°C ensure that they are safe for consumption at both storage temperatures.
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