Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 570-575

  Durge, Arvind V ^a   Sarkar, Shatabhisa ^a   Survase, Shrikant A ^a   Singhal, Rekha S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Betanin; Extrusion; Pre extrusion; Red beetroot; Stability

Indexed keywords

ALIPHATIC COMPOUNDS; CITRIC ACID; CONVERGENCE OF NUMERICAL METHODS; EXTRUSION; METALLIZING; MOISTURE; MOISTURE DETERMINATION; PACKAGING MATERIALS; POLYETHYLENES; SCREWS; SODIUM BICARBONATE;

AMBIENT CONDITIONS; BETANIN; COLOUR STABILITY; DIE TEMPERATURES; OPTIMISED CONDITIONS; PROCESS PARAMETERS; RED BEETROOT; SCREW SPEED;

COLOR;

EID: 84872602523     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0723-3     Document Type: Article

References (21)

1. AACC (1976). Approved methods of American Association of Cereal Chemists, method 44-15 A, St. Paul-MN.
2. Attoe, E. L., & Von Elbe, J. H. (1981). Photochemical degradation of betanine and selected anthocyanins. Journal of Food Science, 46, 1934-1937.
3. Cai, Y. Z., Corke, H., & Sun, M. (2005). Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science and Technology, 16, 370-376.
4. Camire, M. E., King, C. C., & Bittner, D. R. (1991). Characteristics of extrudates mixture of cornmeal and glandless cottonseed flour. Cereal Chemistry, 68(4), 419-424.
5. Chaovanalikit, A., Dougherty, M. P., Camire, M. E., & Briggs, J. (2002). Blueberry and grape anthocyanins as breakfast cereal colorants. Journal of Food Science, 67(1), 438-441.
6. Chiu, H. W., Peng, J. C., Tsai, S. J., & Lui, W. B. (2011). Effect of extrusion processing on antioxidant activities of corn extrudates fortified with various chinese yams (Dioscorea sp.). Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0675-7.
7. Dehghan-Shoar, Z., Hardacre, A. K., Meerdink, G., & Brennan, C. S. (2011). Lycopene extraction from extruded products containing tomato skin. International Journal of Food Science and Technology, 46(2), 365-371.
8. Delgado-Vargas, F., Jimenez, A. R., Paredes-Lopez, O., & Francis, F. J. (2000). Natural pigments: carotenoids, anthocyanins, and betalains-Characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition, 40(3), 173-289.
9. Ding, Q. B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66, 283-289.
10. Durge, A. V., Sarkar, S., & Singhal, R. S. (2011). Stability of anthocyanins as pre-extrusion colouring of rice extrudates. Food Research International. doi: 10. 1016/j. foodres. 2011. 05. 017.
11. Harper, J. M., & Tribehorn, R. E. (1992). Expansion of native starch extrudates. Food extrusion science and technology (pp. 653-654). New York: Marcel Dekker Inc.
12. Henry, B. S. (1992). Natural food colours, natural food colourants (pp. 39-78). London: Blackie Academic and Professional.
13. Herbach, K. M., Stintzing, F. C., & Carle, R. (2004a). Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations. Journal of Food Science, 69(6), C491-C498.
14. Herbach, K. M., Stintzing, F. C., & Carle, R. (2004b). Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography-tandem mass spectrometric analyses. European Food Research and Technology, 219, 377-385.
15. Pasch, J. H., & Von Elbe, J. H. (1979). Betalain stability in buffered solutions containing organic acids, metal cations, antioxidants, or sequesterants. Journal of Food Science, 44, 72-81.
16. Pitalua, E., Jimenez, M., Vernon-Carter, E. J., & Beristain, C. I. (2010). Antioxidative activity of microcapsules with beetroot juice using gum arabic as wall material. Food and Bioproducts Processing, 88, 253-258.
17. Rodríguez-Miranda, J., Ruiz-López, I. I., Herman-Lara, E., Martínez-Sánchez, C. E., Delgado-Licon, E., & Vivar-Vera, M. A. (2011). Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends. LWT- Food Science and Technology, 44, 673-680.
18. Saguy, I. (1979). Thermostability of red beet pigments (betanine and vulgaxanthin-I): Influence of pH and temperature. Journal of Food Science, 44, 1554-1555.
19. Shankar, T. J., Sokhansanj, S., Bandyopadhyay, S., & Bawa, A. S. (2010). Storage properties of low fat fish and rice flour coextrudates. Food and Bioprocess Technology, 3, 481-490.
20. Shih, C. C., & Wiley, R. C. (1981). Betacyanine and betaxanthine decolorizing enzymes in the beet (Beta vulgaris L.) root. Journal of Food Science, 47, 164-172.
21. Von Elbe, J. H., Maing, I. Y., & Amundson, C. H. (1974). Color stability of betanin. Journal of Food Science, 39, 334-337.