Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 4994-5002

  Kumar, S Sravan ^a   Manoj, P ^a   Shetty, N P ^a   Prakash, Maya ^a   Giridhar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Basella rubra; Betalains; Chlorophyll; Gomphrenin I; Tinctorial strength

Indexed keywords

CARBOHYDRATES; CHLOROPHYLL; FOOD PRODUCTS; PIGMENTS;

BASELLA RUBRA; BETALAINS; CARBOHYDRATE CONTENT; PHYSICAL DIMENSIONS; PHYSICOCHEMICAL PROPERTY; SENSORIAL QUALITIES; TINCTORIAL STRENGTH; TOTAL CARBOHYDRATES;

FRUITS;

BASELLA ALBA; BASELLACEAE; SPINACIA OLERACEA;

EID: 85027955283     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1527-z     Document Type: Article

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