The Use of Anthocyanins of Black Currant and Polysaccharides in the Production of Sweet Dishes
Natalia Y. Chesnokova, Lyudmila V. Levochkina, Alla A. Kuznetsova and Roza A. ZakharyanSchool of Biomedicine, Far Eastern Federal University, 690000, Russia, Vladivostok, Russky Island, Ajax St. 10
Abstract: The article describes the possibilities of intensifying the extraction of the anthocyanin pigment from black currant in the presence of polysaccharides, as well as the possibility of its use in the production of sweet dishes. The conducted studies show that anionic polysaccharides such as kappa-carrageenan, carboxymethyl cellulose and sodium alginate have the greatest extracting properties. The maximal release of anthocyanin pigment is observed in the reaction medium in the presence of the kappa-carrageenan anionic polysaccharide at a concentration of 0.1 wt.%. Determination of the dynamic viscosity of anionic polysaccharides solutions showed that under the presence of anthocyanin pigments the dynamic viscosity value increases. The dynamic viscosity of the solution of chitosan cationic polysaccharide in the presence of anthocyanin pigments decreases. It is shown that the anthocyanin pigment has antioxidant properties. Adding an 8% solution of anthocyanin pigments and carboxymethyl cellulose (0.05 wt.%) into the production of vanilla cream allows to obtain a product with high organoleptic characteristics.
Keywords: anthocyanin pigment; carrageenan; chitosan; starch; carboxymethyl cellulose; sodium alginate; antioxidant activity; vanilla cream Back to TOC