International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (295) Last page : (299)
Article doi: http://dx.doi.org/10.18782/2320-7051.2913
Utilisation of Beetroot Extract as Colouring Agent in Lassi
Roshan S. Kavitkar1, K. Jayaraj Rao2, Diwakar Mishra3*, Bhavesh Chavhan4, Gajanan P. Deshmukh5 and Rakesh Prajapati1
1M.Tech Student, 2Principal Scientist,3Ph.D. Scholar,5Ph.D. Scholar,
Dairy Engineering Section, ICAR- NDRI (SRS), Bengaluru
4Assistant professor, Dairy Engineering, College of Dairy Technology, Udgir
*Corresponding Author E-mail: diwakar13ndri@gmail.com
Received: 26.04.2017 | Revised: 30.05.2017 | Accepted: 6.06.2017
ABSTRACT
Colour is the first characteristic to be noticed and is one of the main ways of visually assessing a food before it is consumed. Colour provides an indication of the expected taste of food; hence food colors are used extensively. In the dairy industry, most of the colouring agents used are artificial in nature which are reported to cause harmful effects when consumed in higher doses. Beetroot is a vegetable and its juice and extracts are used as food colorant, which is natural and safe. Present study was conducted to investigate the effect of beetroot extract on colour and sensory quality of lassi. After addition of beetroot extract, it was found that the sensory score of beetroot lassi was higher than control lassi (without added colour). Sensory score and pH of beetroot lassi decreased during storage at refrigeration temperature. It was concluded that addition of beetroot extract gave good colour and appearance to the lassi and there was no adverse effect on body and texture, flavor and overall acceptability of lassi.
Key word: Beetroot extract, Lassi,Sensory properties, Colour, Shelf Life
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kavitkar, R.S., Rao, K.J., Mishra, D., Chavhan, B., Deshmukh, G.P. and Prajapati, R., Utilisation of Beetroot Extract as Colouring Agent in Lassi, Int. J. Pure App. Biosci.5(6): 295-299 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2913
