Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Evaluation of Red Pigment of Cockscomb Flower in Model Food Systems as a Natural Food Colorant

모델식품을 이용한 맨드라미 적색색소의 식품학적 평가

  • Lee, Sang-Yeol (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Shin, Yong-Chul (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Byun, Si-Myung (Department of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Jo, Jae-Sun (Institute of Food Development, Kyung Hee University) ;
  • Cho, Sook-Ja (Department of Home Economics Education, Cheong Ju University of Education)
  • 이상열 (한국과학기술원 생물공학과) ;
  • 신용철 (한국과학기술원 생물공학과) ;
  • 변시명 (한국과학기술원 생물공학과) ;
  • 조재선 (경희대학교 식량자원개발연구소) ;
  • 조숙자 (청주사범대학교 가정교육학과)
  • Published : 1986.10.01
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Abstract

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.

맨드라미 붉은 색소의 식품학적 평가를 위하여 모델식품으로 젤리포(중간수분 식품), 캔디(고상식품) 및 샤베트(냉동식품)를 선택하여 맨드라미 붉은 색소로서 빨갛게 착색시켰다. 저장중 색도변화는 Hunter 색도계, Lovibond tintometer 및 분광광도로서 측정 분석하였고 아울러 색도관능 시험도 행하였다. 실험 결과로서 맨드라미 붉은 색소는 특정한 조건의 식품; 수분 활성도가 낮은 식품 및 냉동 식품에 성공적으로 활용할 수 있음을 알았다. 각 측정기기 사이에서 얻은 실험 결과는 밀접한 상관 관계가 존재하였다.

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