Selection and application of annatto (Bixa orellana L.) dye formulations in some traditional sweetmeat and savoury products

Journal of Scientific and Industrial Research

Volumn 71, Issue 12, 2012, Pages 788-793

  Tummala, Jyothirmayi ^a   Pamidighantam, Prabhakara Rao ^a   Babu, Prabhavathy Manda ^a   Akula, Satyanarayana ^a  

^a Central Food Technological Research Institute Resource Centre   (India)

Author keywords

Annatto dye; Bixin norbixin; Oil soluble formulation; Savoury products; Sweetmeats; Water soluble carbonate formulation; Water soluble sugar formulation

Indexed keywords

CARBONATE; CULTURAL TRADITION; DICOTYLEDON; DYE; FOOD PROCESSING; SUGAR;

ARACHIS HYPOGAEA; BIXA ORELLANA;

EID: 84870626731     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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