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KMID : 0380619860180050388
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 5 p.388 ~ p.392
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Evaluation of Red Pigment of Cockscomb Flower in Model Food Systems as a Natural Food Colorant
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Abstract
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To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.
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