Studies on the use of roselle [Hibiscus sabdarifa L] pigments as food colorant

ABSTRACT

Since the banning of Amaranth, Ponceau 5 X and Ponceau 4R form use as a food colorant, world side interest in the use of natural red colors n food products has increased. This study investigated the use of Roselles color in both gelatin and beverage mixes. The degradation of Roselle pigments were followed both subjectively using a visual panel of fifteen, judge and objectively using spectrophotometric color measurement for ten weeks at 5C, 20C and 40 C. Loss of color and appearance of brown pigments associates with non enzymatic browning reaction were observed when samples were stored at 40C