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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Studies on Extraction of Safflower Pigments and its Utilization in Ice Cream

Machewad GM1*, Ghatge P2, Chappalwar V2, Jadhav B2 and Chappalwar A3

1Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, India

2Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra

3Department of Livestock Product Technology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Parbhani, Maharashtra

*Corresponding Author:
Girish Marotirao Machewad
Department of Food and Industrial Microbiology
College of Food Technology
Marathwada Krishi Vidyapeeth
Parbhani, India
Tel: +91-02452-234150
Fax: +91-02452-234150
E-mail: [email protected]

Received date: June 30, 2012; Accepted date: August 04, 2012; Published date: August 09, 2012

Citation: Machewad GM, Ghatge P, Chappalwar V, Jadhav B, Chappalwar A (2012) Studies on Extraction of Safflower Pigments and its Utilization in Ice Cream. J Food Process Technol 3:172. doi:10.4172/2157-7110.1000172

Copyright: © 2012 Machewad GM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


The extractions of pigments from safflower petals were studied. The pigments which yield from yellow safflower (carthamidin) were 29.59% and safflower red (carthamin) was 0.77%. The pigment extracted was further utilized as a natural color in ice cream to replace the synthetic color. The chemical characteristics of ice cream were significantly increased (P<0.05) with the addition of carthamidin extract in ice cream. The sensory evaluation of the ice cream fortified with carthamidin was carried out by the panel of 10 trained judges using 9-point Hedonic scale. The addition of carthamidin (0.06 mL) in the ice cream was found to score higher overall acceptability. Further addition of the safflower yellow 0.09 mL scored less for color of the ice cream.

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