مجلة الاطروحة العلمية المحكمة الاطروحه للنشر العلمي
في صفات المثلجات القشدية Red Dye 40 تاثير صبغة البيتالين وصبغة
رؤى طارق محمد علي
قصواء يوسف جميل
قسم علوم الاغذية / كلية الزراعة والغابات / جامعة الموصل
Abstract:
characteristics ofice cream were studied in association to three concentrations of betalain dye produced from red beetroot and three concentrations of Red Dye 40. The treatments were divided into seven groups, T0C0 is a standard sample that has no dyes added. T1C1 is a sample that has betalain added at a concentration of 50 mg/ml. T2C2 has betalain added at a concentration of 100 mg/ml. T3C3 has betalain added at a concentration of 200 mg/mL. T4C4 has betalain added at a concentration of 400 mg/ml. Red Dye 40 was added to samples of (T5C5) at a concentration of 50 mg/mL, (T6C6) at a concentration of 200 mg/mL, and the results obtained in our study can be summarized as follows:The red beet root contained a high concentration of betalain (312 mg / g),The scavenging percentage for free radicals at a concentration of 50 mg/ml of betalain dye was 70%; at a concentration of 100 mg/ml of betalain dye it was 76%; and at a concentration of 200 mg/ml of betalain dye it was 80%.The results indicated that the viscosity ratios between the treatments with the various concentrations of added Betalain& Red Dye 40 dyes differed at the level of probability (p>0.05). It was also discovered from the results that the viscosity increased with a longer storage period at a temperature of -18 °C. After 70 days of storage at -18°C, treatment T3C3 recorded the lowest viscosity, followed by treatment T2C2 and treatment
T1C1.Based on the results, it was discovered that the density increased with the progression of the storage period at a temperature of -18 °C, but the increase was minor in the treatments to which betaline dye was added. The treatment T3C3 recorded the lowest percentage of density after 70 days of storage at a temperature of -18 °C, followed by the treatment T2C2, followed by the treatment T1C1, while the treatment T0C0 recorded the highest percentage of density,followed by treatment T4C4, followed by treatment T5C5, followed by treatment T6C6.
Keywords : Betalain, Functional foods, Red beetroot, synthetic colors.