skip to main content
Idioma:
Tipo de recurso Mostra resultados com: Mostra resultados com: Índice

The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy

Dewi, E N ; Kurniasih, R A ; Purnamayati, L

IOP conference series. Earth and environmental science, 2018-02, Vol.116 (1), p.12047 [Periódico revisado por pares]

Bristol: IOP Publishing

Texto completo disponível

Citações Citado por
  • Título:
    The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy
  • Autor: Dewi, E N ; Kurniasih, R A ; Purnamayati, L
  • Assuntos: Alginates ; Alginic acid ; blue colorant ; Color ; Coloring agents ; Confectionery ; Drying ; Food dyes ; Inlet temperature ; jelly candy ; Maltodextrin ; microencapsulated ; Moisture content ; natural dye ; Phycocyanin ; Spray drying ; Water content
  • É parte de: IOP conference series. Earth and environmental science, 2018-02, Vol.116 (1), p.12047
  • Descrição: Phycocyanin is a blue color pigment which can be extracted from Spirulina sp. makes it potential to use as an alternative natural dye in the food product. The aim of this research was to determine the application of microencapsulated phycocyanin processed using spray dried method to the jelly candy. As a natural blue colorant, phycocyanin was expected to be safe for the consumer. The jelly candy was evaluated on the characteristics of its moisture, ash, Aw, pH, color appearance, and phycocyanin spectra with FTIR. The phycocyanin was microencapsulated using maltodextrin and Na-alginate as the coating materials (maltodextrin and Na-alginate in ratio 9:1.0 w/w). The spray drying process was operated with an inlet temperature of 80°C. The various concentrations of microencapsulated phycocyanin were added to the jelly candy such as 0%, 1%, 3%, 5% and jelly candy with brilliant blue used as comparison, each called PC, PS, PT, PL, and PB. The results showed that the various concentrations of phycocyanin added on the jelly product had significantly different on moisture content, Aw, and blue color. The FTIR spectra indicated that phycocyanin still persisted on the jelly candy. PL was the best jelly candy with the bluest color under PB.
  • Editor: Bristol: IOP Publishing
  • Idioma: Inglês
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.