食品加工与技术杂志

抽象的

Studies on Extraction of Safflower Pigments and its Utilization in Ice Cream

Machewad GM, Ghatge P, Chappalwar V, Jadhav B and Chappalwar A

The extractions of pigments from safflower petals were studied. The pigments which yield from yellow safflower (carthamidin) were 29.59% and safflower red (carthamin) was 0.77%. The pigment extracted was further utilized as a natural color in ice cream to replace the synthetic color. The chemical characteristics of ice cream were significantly increased (P<0.05) with the addition of carthamidin extract in ice cream. The sensory evaluation of the ice cream fortified with carthamidin was carried out by the panel of 10 trained judges using 9-point Hedonic scale. The addition of carthamidin (0.06 mL) in the ice cream was found to score higher overall acceptability. Further addition of the safflower yellow 0.09 mL scored less for color of the ice cream.