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Properties and utilization of natural carotenoids extracted from persimmon fruit (diospyros kaki l) in glazing jelly and aerated sweets [electronic resource].

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Al-Sayed, Hanan, M.A

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Language: English Summary language: Arabic Description: p.425-437Other title:

خواص واستخدام الكاروتينويدات الطبيعية المستخلصة من ثمار الكاكى فى جيلى التغطية والحلوى الهوائية [Added title page title]

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Annals of agricultural science, 2006 v. 51 (2) [electronic resource]

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In: Annals of Agricultural Science 2006.v.51(2)Summary: Carotenoids from persimmon fruit (Diospyros kaki L.) were extracted, determined, identified and adsorped to solid matrix. Carotenoids stability at different pH and temperature were also studied. Different levels of persimmon fruit carotenoids (0.788, 1.182 and 1.576 mg) were use for coloring of 100 g of glazing jelly and 1.182, 3.546 and 5.910 mg/ 100 g of aerated sweet. Persimmon carotenoids were characterized by a high maximum stability at pH values of 7, 8 and 9, whereas, a degradation was observed in carotenoids at low pH. Persimmon carotenoids showed higher thermal stability at temperatures ranging from 50 to 100ºC.

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Carotenoids from persimmon fruit (Diospyros kaki L.) were extracted, determined, identified and adsorped to solid matrix. Carotenoids stability at different pH and temperature were also studied. Different levels of persimmon fruit carotenoids (0.788, 1.182 and 1.576 mg) were use for coloring of 100 g of glazing jelly and 1.182, 3.546 and 5.910 mg/ 100 g of aerated sweet. Persimmon carotenoids were characterized by a high maximum stability at pH values of 7, 8 and 9, whereas, a degradation was observed in carotenoids at low pH. Persimmon carotenoids showed higher thermal stability at temperatures ranging from 50 to 100ºC.

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