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Extraction of Safflower Yellow Pigment (Carthimidin) and its fortification in Pedha


Affiliations
1 Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., India
2 Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., India
     

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Safflower is mostly cultivated for its petals; it produces red and yellow pigments. Carthamin (safflower yellow pigment) was used in pedha at 5 per cent and 10 per cent. The most accepted concentration of carthamin in pedha associated with overall quality of pedha is of 10 per cent. It is concluded from the present study that the pedha containing 10 per cent carthamin was found better than 5 per cent carthamin added pedha and control sample.

Keywords

Carthamin, Fortification, Pedha
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  • Extraction of Safflower Yellow Pigment (Carthimidin) and its fortification in Pedha

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Authors

G. M. Machewad
Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., India
B. A. Jadhav
Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., India
A. G. Lamdande
Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., India
P. V. Wadkar
Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., India

Abstract


Safflower is mostly cultivated for its petals; it produces red and yellow pigments. Carthamin (safflower yellow pigment) was used in pedha at 5 per cent and 10 per cent. The most accepted concentration of carthamin in pedha associated with overall quality of pedha is of 10 per cent. It is concluded from the present study that the pedha containing 10 per cent carthamin was found better than 5 per cent carthamin added pedha and control sample.

Keywords


Carthamin, Fortification, Pedha