The Intake of Red
The Intake of Red Cabbage
Anthocyanines in Ice-cream
Etab Alghamdi
Community Nutrition, Head of
Department of Food and Nutrition, College of Home Economics Abdul Aziz
University, Kingdom of Saudi Arabia. [email protected]
Abstract: The
present study aimed to extract anthocyanines from red cabbage for coloring the
ice-cream instead of the synthetic colors to avoid the harmful effect on the
health. Also, the study aimed to study its stability under the effect of some
factors (pH-values – temperatures – both of them). Anthocyanine pigments were
stable at low pH-values. The degradation percentage was increased by increasing
in the pH-values. Red cabbage anthocyanin was stable at 50 and 70°C, but it
being degradation with high ratio after 75°C. Acidified extract was more stable
than citric acid (2%) extract. The results showed that the use of acidified
extract was the best coloring agent to color ice-cream.
[Etab Alghamdi. The Intake of Red Cabbage
Anthocyanines in Ice-cream . Life Sci. J.2013;10(1):1885-1888].
(ISSN: 1545-1003). http://www.lifesciencesite.org.
Key Word: - Red cabbage – Anthocyanines – Stability – ice-cream.
