1Department of Postharvest technology of Hort. Crops, Bidhan Chandra Krishi Viswavidyalaya, West Bengal, India
2Department of Food Science and Technology, Dr Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India
*Email: v.k.joshipht@rediffmail.com
Online published on 19 March, 2013.
Colour of a foodstuff is one of the most important elements determining its acceptance besides enhancing its delicacy. Storage stability of the dried plum anthocyanin powder with 30°B maltodextrin as a carrier in RTS beverage model solution showed more effect of temperature at 35°C than at 0°C. There were less changes in dark light condition than in day and UV light. The change in colour was rapid in the first 1 month than in the later period of storage. By the use of plum pomace and with the above optimized conditions, crude anthocyanin pigments can be produced and used in processed food.
Plum, anthocyanin, RTS, Model solution
