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
...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 wa...
