Application of annatto (<i style="mso-bidi-font-style: normal">Bixa orellena</i> L.) dye formulations in Indian traditional sweetmeats: <i style="mso-bidi-font-style:normal">Jilebi</i> and <i style="mso-bidi-font-style:normal">jangri</i>

Abstract

Adding colour to food materials like commercial, traditional and street foods is mainly intended to attract the consumer since time immemorial. Usage of synthetic food colours lead to public health issues. Among the sweetmeats available in the market, <i style="mso-bidi-font-style:normal">jilebi</i> and <i style="mso-bidi-font-style: normal">jangri</i> are mostly added with yellow and orange red synthetic colours, respectively or vice-versa. Bixin (colour pigment) extracted from annatto seeds was used for the preparation of water soluble annatto dye potassium carbonate formulation (nor-bixin, 11.24%) and water soluble annatto dye sugar formulation (norbixin, 10.6%). Lovibond Tintometer colour units of the commercial traditional sweetmeats applied with synthetic colours was measured for standardizing the colour concentration in the experimental products by using the water soluble annatto dye formulations. The present study deals with the application of water soluble annatto dye formulations at various concentrations (2.5-40 mg norbixin/kg product) in preparation of <i style="mso-bidi-font-style:normal">jilebi</i> and <i style="mso-bidi-font-style: normal">jangri</i>. Method of applying norbixin and the effect of frying temperature on the colour units were also studied. The products were evaluated for colour stability and % recovery of norbixin during a period of 3 days. Water soluble annatto dye sugar formulation at respective concentrations was standardized in preparation of <i style="mso-bidi-font-style:normal">jilebi</i> and <i style="mso-bidi-font-style:normal">jangri</i>.