title: STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES
keywords: anthocyanins, colouring of beverages, chokeberry dye, copigmentation, stabilization of colour
abstract: This work presents method of production and stabilization of chokeberry dye. During juice production skullcap roots 20, 30 and 40 gˇkg-1 were added to chokeberry pulps. This supplementation has made possible to obtain dye with 1,3-1,5 times higher anthocyanin content. The optimum of skullcap roots dose was 20 g to 1 kg of chokeberry pulp. Skullcap flavones affected better beverage colour protection during sample storage.
for citation: Oszmiański J., 2002. STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES. Acta Sci.Pol., Technol. Aliment. 1 (1), 37-45