ACTA Scientiarum Polonorum - Technologia Alimentaria

Issue 1 (1) 2002 pp. 37-45

authors: Jan Oszmiański

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.

Full text available in english in Adobe Acrobat format: issue1/volume1/4_1_2002.pdf

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

Streszczenie w języku polskim: tom1/zeszyt1/abstrakt-4.html

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