Journal of Food, Agriculture and Environment

Vol 9, Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Degradation kinetics of water-soluble annatto extract and sensory evaluation of annatto colored yoghurt


K. Parvin 1, M. G. Aziz 1, 2*, Y. A. Yusof 2, M. S. H. Sarker 2, 4, H. P. Sill 3

Recieved Date: 2011-06-22, Accepted Date: 2011-10-09


Norbixin (NB) is a water soluble coloring agent of annatto dye extracted from the pericarp of seed of Bixa orellana L. The stability of NB color in response to heat and light and quality of NB-fortified yoghurt were evaluated. Kinetic studies over a temperature range of 50ºC to 100ºC indicated that NB degradation followed 1st order kinetics having rate constant and half life of 0.299 h-1 and 2 h, respectively, at 100ºC and 0.033 h-1 and 21 h, respectively, at 50ºC. The overall activation energy (Ea) calculated over the temperature was 21.53 kJ/mol. Loss of color intensity under direct sunlight also followed 1st order kinetics having rate constant of 0.024 h-1 and half life of 28 days. The light effect was found less severe than that of temperature. Yoghurt was prepared incorporating different level of NB color, and two-way ANOVA analysis of sensory evaluation scores showed that NB-added yoghurt were significantly different than that of control at P<0.05. Yogurt colored with 500 ppm NB was secured the highest scores with respect to all test preferences by the panelists. This study indicated that NB color was much sensitive to heat; and thus not suitable for heatprocessed food products but showed excellent stability in low heat-processed products like ice-cream, chocolate, yoghurt, cheese, etc.


Annatto extract, natural color, Norbixin, stability, temperature, light, yogurt

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 139-142

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