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
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.
September 2021
Vol. 34, Iss. 3, Pages 394-671
