Evaluation of the stability of plum anthocyanin powder in RTS based model solution

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.