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Journal of Food Science and Technology

, Volume 52, Issue 3, pp 1808–1813 | Cite as

Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development

  • Mohammad Imtiyaj Khan
  • P. S. C. Sri Harsha
  • A. S. Chauhan
  • S. V. N. Vijayendra
  • M. R. Asha
  • P. GiridharEmail author
Original Article

Abstract

Rivina humilis L. (Phytolaccaceae) or pigeon berry accumulates betalains in its berries. It is reported that the berries are safe to consume, rich in nutrient content and exhibit efficient biological activity. In this report, Rivina berry extract was used as natural colorant in fruit spread and beverage to evaluate its effect on physicochemical properties and acceptability of the product. Results showed that 68 % color retained in Rivina banana spread after 6 months of storage at 5 °C, though there was reduction in L, a and chroma values. Rivina banana beverage lost redness completely during processing. Microbial analysis of the products indicated that they were safe for consumption. The spread had good overall sensorial quality and was liked by consumers indicating that addition of Rivina berry extract did not alter product quality.

Keywords

Rivina humilis L. (Phytolaccaceae) Fruit spread Color Sensory profile Consumer test 

Notes

Acknowledgments

Authors are grateful to Department of Biotechnology, Govt of India (New Delhi) for financial support. Author MIK is thankful to CSIR for providing Senior Research Fellowship.

Conflict of interest

The authors declare that there is no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Mohammad Imtiyaj Khan
    • 1
  • P. S. C. Sri Harsha
    • 1
  • A. S. Chauhan
    • 2
  • S. V. N. Vijayendra
    • 3
  • M. R. Asha
    • 4
  • P. Giridhar
    • 1
    Email author
  1. 1.Department of Plant Cell BiotechnologyCentral Food Technological Research Institute (A Constituent Laboratory of Council of Scientific and Industrial Research, New Delhi)MysoreIndia
  2. 2.Department of Fruit and Vegetable TechnologyCentral Food Technological Research Institute (A Constituent Laboratory of Council of Scientific and Industrial Research, New Delhi)MysoreIndia
  3. 3.Department of Food MicrobiologyCentral Food Technological Research Institute (A Constituent Laboratory of Council of Scientific and Industrial Research, New Delhi)MysoreIndia
  4. 4.Department of Sensory ScienceCentral Food Technological Research Institute (A Constituent Laboratory of Council of Scientific and Industrial Research, New Delhi)MysoreIndia

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