Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/21561
Tipo: Artigo
Título: Irradiated beetroot extract as a colorant for cream cheese
Autor(es): Junqueira-Goncalves, Maria Paula
Cardoso, Lediana Pereira
Pinto, Michele Silva
Pereira, Rodrigo Magela
Soares, Nilda Ferreira
Miltz, Joseph
Abstract: A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 °C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.
Palavras-chave: Beetroot
Natural colorants
Gamma irradiation
Betalain
Brazilian cream cheese
Editor: Radiation Physics and Chemistry
Tipo de Acesso: Elsevier Ltd.
URI: https://doi.org/10.1016/j.radphyschem.2010.08.002
http://www.locus.ufv.br/handle/123456789/21561
Data do documento: Jan-2011
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