18B-11 |
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J. M. RANDALL, Food Application Division, Kemin Americas, 1597 Food Sciences Building, Ames, IA 50011, K. L. Robbins, Food Applications Division, Kemin Americas, 1583 Food Science Bldg., Iowa State Univ., Ames, IA 50011-1061, and V. J. H. Sewalt, Research & Development, Kemin Americas, 2100 Maury St., Des Moines, IA 50317. Paprika is widely used in the food industry for adding both flavor and color to foods. Appearance and color are important in consumers' initial product quality evaluation; therefore, delaying color loss is important to manufacturers. The objective of this 3-month study was to determine the effectiveness of mixed tocopherols (Fortium® T20 natural antioxidant) in delaying color loss of a paprika-based spice blend. Changes in L value (lightness) and a value (redness) were measured using a Hunterlab Colorflex® instrument. Inclusion rates of 0.1% and 0.2% mixed tocopherols were compared to a negative control (untreated) and a positive control (0.01% each BHA/BHT in an oil carrier). Duplicates were prepared, with half of the samples stored in the light and half in the dark. Measurements were made weekly on samples stored in the light, and monthly for samples stored in the dark. Storage in the dark had no impact on color of the spice blend. In contrast, redness of the spice blend stored in the light decreased as evidenced by significant (P<0.001) reduction in a values during the course of the study. During the course of the study, the a value of the untreated control dropped from 22.2 to 4.9. Initial a values for the positive control, 0.1% and 0.2% were 23.4, 23.0, and 23.0 respectively, and decreased much less, to 16.8, 18.4, and 19.0, respectively. Hence, the mixed tocopherol based natural antioxidant delayed the color loss of paprika based spice blend as effectively as the positive control, providing the spice blend industry with significant flexibility to use synthetic and natural stabilization options.
Session 18B, Food Chemistry: Antioxidant and bioactive agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |