naa a22 4500 510726976 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0723-3 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0723-3 Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour [Elektronische Daten] [Arvind Durge, Shatabhisa Sarkar, Shrikant Survase, Rekha Singhal] This work reports on the stability of red beetroot colour used as pre-extrusion colouring of extrudates. Initially, process parameters such as feed moisture content, screw speed and die temperature were optimised using red beetroot colour for pre-extrusion colouring. The colour was monitored in terms of L* and a* values, and also as the percent retention. The optimised conditions that gave maximum retention of colour were a moisture content of 16%, temperature of 160°C and screw speed of 170rpm. The effect of citric acid and sodium bicarbonate on colour stability of extrudates during processing, and that of light and packaging materials (polyethylene and metallised polyethylene) during storage at ambient conditions were also evaluated. Addition of 1% citric acid reduced the colour requirement by 37.5%. Metallised polyethylene showed better retention of colour as evident from the time required for 50% loss of colour. The study highlights on the use of red beetroot colour for safe and attractive red-coloured extrudates, and could create a commercial impact. Springer Science+Business Media, LLC, 2011 Red beetroot nationallicence Pre-extrusion nationallicence Betanin nationallicence Extrusion nationallicence Stability nationallicence Durge Arvind Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut Sarkar Shatabhisa Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut Survase Shrikant Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut Singhal Rekha Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 570-575 1935-5130 6:2<570 2013 6 11947 https://doi.org/10.1007/s11947-011-0723-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0723-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Durge Arvind Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut NATIONALLICENCE 700 1- Sarkar Shatabhisa Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut NATIONALLICENCE 700 1- Survase Shrikant Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut NATIONALLICENCE 700 1- Singhal Rekha Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, 400 019, Mumbai, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 570-575 1935-5130 6:2<570 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer