|
|
vol. 12, nr. 3 (2008)
|
Kinetics of anthocyanin colour changes during heating solutions of chokeberry, enocyanin and elderberry pigments
|
|
|
Janusz Czapski, Dorota Walkowiak-Tomczak
|
|
| (get PDF )
|
|
|
Department of Fruit and Vegetables Processing, Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-627 Poznań |
|
|
vol. 12 (2008), nr. 3,
pp. 625-636
|
|
|
abstract:
The aim of the study was to compare the effect of heating of anthocyanin pigment solutions made from chokeberry, red grapes (enocyanins) and elderberry on their colour. The experiment was designed using the response surface method according to the Box-Behnken model for the following values of independent variables: pH of 3.0-5.0, anthocyanin concentrations of 5-20 mg (100 cm3)-1, heating time of 0-120 min and heating temperature of 70-90oC. In all experiments for models selected by Design-Expert software the obtained F value was less than 0.001, which corresponds to their very good fit. Out of the tested factors the biggest effect on changes in pigment contents was found for their concentration, followed by heating time. The biggest changes in colour were recorded in chokeberry pigment solutions, while the lowest effect of analysed factors on colour parameters CIE L*a*b* was observed in the case of elderberry pigment solutions. The response space method in the analysed range of experimental factors makes it possible to very effectively predict changes in colour depending on heating conditions.
|
|
keywords:
colour, heating, chokeberry, elderberry, enocyanin
|
|
original in:
Polish
|
|
|
|
|
|
