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Ramasamy, D.
- Studies on Sensory Evaluation of Curcumin Powder as Natural Color for Butterscotch Flavor Ice Cream
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Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Drugs and Diseases, Vol 1, No 1 (2012), Pagination: 43-46Abstract
The demand for natural food colorants are because of public awareness of regarding their health issues. Turmeric is a bright yellow colorant made from the ischolar_mains of the herb Curcuma longa. The pigments are responsible for the colour: curcuminoids: curcumin and related compounds. Solubility of turmeric compound depends on the processing medium. Turmeric oleoresin is water soluble; but oil extract could be added to fat based foods. It is used as coloring dairy product, meat and frozen desserts. An investigation is carried out to find the acceptable level of curcumin as natural coloring agent for ice cream and assess the sensory score of the resultant product. Curcumin powder is incorporated at different level in butterscotch flavor ice cream. Prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of curcumin powder in the ice cream preparation.Keywords
Ice Cream, Natural Colors, Curcumin, Butterscotch Flavor, Food ColorFull Text
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