Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Department of Food Science, Al-Azhar University, Egypt
Research Article
Phytochemical Screening Techniques and Standardization Colorant for
Commercial Annatto Extract and other Equality Extracts
Author(s): Najeeb Yahia Al-Surmi*, Sama Mohamed El-Sayed, Mohamed Saad Mohamed Gomaa and Mohamed Nour-Eldin Farid Hamad
Ras cheese is the most popular hard cheese in Egypt, the cheese ripened at 6 months. The color ranges between light yellow to the faint yellow. Ras cheese is made from cow milk and sometimes buffalo's milk in ratio of 5%-20%. The addition of buffalo's milk to cow milk, decrease the yellow color of the cheese milk. Commercial Annatto dye is added at 0.03% to cheese milk to have acceptable yellow colored cheese. In Egypt, the dye mostly imported and recently the dye is made locally from the imported seeds, which is expensive and mostly Annatto dye is used in dairy products. Many colored plants, rhizomes are available in Egypt. They have strong and attractive color, possibly to be used in dairy products, for this reason, the aim of this study is to select one of rhizomes of turmeric and yellow carrot, both have high nutrients value, antioxidants and strong yellow carotene colors... View More»
DOI:
10.35248/2155-9600.21.s9.1000827