Selection and application of annatto (<i>Bixa orellana </i>L.) dye <span style="font-size:15.0pt;font-family:"Times New Roman";mso-fareast-font-family: "Times New Roman";mso-ansi-language:EN-IN;mso-fareast-language:EN-IN; mso-bidi-language:AR-SA">formulations in some traditional sweetmeat and savoury products</span>

Abstract

Sweetmeats such as <i>kesari bhath</i>, coconut <i>burfi</i>, <i>double-ka-meeta</i>, and savoury products such as <i>murukulu</i>, <i>besan </i>coated peanuts and vegetable <i>manchurian </i>were prepared by using annatto dye water soluble carbonate formulation (norbixin, 11.24%), water soluble sugar formulation (norbixin, 10.6%) and oil soluble formulation (bixin, 1.39%) at concentrations in the range of 12.5 to 200 mg/kg to impart the required colour shade to replace synthetic colours. Sweetmeats and savoury products were prepared using different annatto dye formulations. Lovibond Tintometer colour readings were measured for the prepared samples and compared with the colour values of commercial samples prepared with synthetic dyes for identifying the suitable annatto dye formulations along with concentrations required to impart the matching colour shade of commercial products. Oil soluble formulation at 20 and 25 mg/kg concentrations in in <i>kesari bhath </i>and coconut <i>burfi, </i>respectively and carbonate formulations at 40, 100, 150 mg/kg concentrations in <i>murukulu</i>, vegetable <i>manchurian </i>and <i>besan </i>coated peanuts, respectively

yielded comparable colour shades to the commercial samples. All the formulations have shown considerable stability during processing.