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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

1Food and Biotechnology Research Centre, PCSIR Labs Complex Lahore, Pakistan; 2Forman Christian College, Ferozepur Road Lahore, Pakistan.

 
*Correspondence | Alim-un-Nisa, Food and Biotechnology Research Centre, PCSIR Labs Complex Lahore, Pakistan; Email: nisaalim64@yahoo.com

Figure 1:

Red beet dye powder and candies stored at different temperatures.

Figure 2:

Stability in Betanin (%) of red beet dye powder at different temperatures.

Figure 3:
Stability in Betanin (%) of candy at different temperatures.
Figure 4:

Stability in pH of red beet dye powder at different temperatures.

Pakistan Journal of Agricultural Research

September

Vol. 34, Iss. 3, Pages 394-671

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