DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING

• Main Authors: Derkanosova N.M., Gins V.K., Lupanova O.A., Andropova I.I.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2015-03-01
• Series: Техника и технология пищевых производств
• Subjects: valentine variety amaranth; extraction; natural food coloring; confectionery
• Online Access: http://fptt.ru/stories/archive/36/3.pdf
• ISSN: 2074-9414; 2313-1748

The use of natural raw ingredients in confectionery technologies meets the trend of shaping the healthy diet consumer market. As confirmed by the results of marketing research, the share of natural food dyes in the composition of the confectionery products is increasing; the vast majority of respondents preferred natural food dyes. The common pattern of water-alcohol amaranthine extraction (pigment of Valentine amaranth varieties selectied by VNIISSOK), was established. The reduction of particle size of pre-dried leaf mass, increasing process time and temperature lead to an increase in the optical density of the extract. According to research results, the proposed method of obtaining cherry-red food coloring is as follows: grain size distribution of the dried amaranth leaf mass is not more than 0.3 mm, the process temperature is 40 - 50 C, the duration is 40-50 minutes, the water ratio - 1:10. The method of mathematical planning enabled us to study of the influence of the dye and citric acid dosage on color and a comprehensive assessment of the quality of caramel. The optimum values of the studied factors are defined by the method of ridge analysis". For the formation of a pronounced caramel colour the dosage of aqueous-alcoholic extract of amaranth leaves, as a dye is 4.1 g/100 g of caramel, of citric acid - 0.54 g/100 g of caramel. Manufacturing formula for caramel with natural amaranth dye has been developed and approved.