CONTENTS

Research Notes
J.Res. ANGRAU 41(2) 123-125, 2013
NANO FOOD COLOURS FOR PRODUCT FORMULATIONS WITH SELECTED
FRUITS (PAPAYA AND BLACK GRAPES) AND VEGETABLES
(TOMATO AND BEET ROOT)
P. SRILATHA and K. UMA MAHESWARI
Department of Food and Nutrition, PGRC, Acharya N. G. Ranga Agricultural University
Rajendranagar, Hyderabad-500030.
Date of Receipt : 15.06.2012 Date of Acceptance : 28.12.2012
Colorants become the most sensitive part
of any commodity not only for its appeal as it also
enhances consumer acceptability (Clydesdale, 1993).
With reference to food, colour is a means of
identification, a method of judging quality and a base
for aesthetic value. Colour being the first quality
attribute perceived by the senses, besides flavor,
the colour perception appear to be closely linked to
enjoyment of food. The general objective of adding
colour to foods was to make them appealing and
recognizable (Sampathu et al. 1981).
Nanotechnology commonly refers to any
engineered materials, structures and systems that
operate at a scale of 100 nanometers or less (one
nano meter is one billionth of a meter). Today, major
industrial countries are incorporating nanotechnology
in their innovation systems as they see it as an
engine for wealth creation in the near future (Roco,
2002).
Food companies are currently producing
nanoparticles in emulsions in an attempt to control
the material properties of foodstuffs, such as in the
manufacture of ice cream to increase texture
uniformity (Rowan, 2004). An attempt was made in
the present investigation to incorporate nano particles
into food products and evaluate sensory scores for
colour, flavour, appeal and overall acceptability of
the prepared products.
Two fruits papaya and black grapes and two
vegetables tomato and beetroot were selected as
these fruits are rich sources of natural colours such
as carotenes in papaya, anthocyanins in black
grapes, lycopene in tomato and betalains in beet root.
One kg of each selected fruits and vegetables were
thoroughly washed in hot water and were cut into
thin pieces. These pieces are placed in separate trays
and were subjected to Infrared (IR) drying. After drying,
the samples were cooled and grinded in a conventional
grinder into fine powder. These dehydrated powders
are used for synthesis of Zinc nanoparticles using
oxalate decomposition method.
Two Products viz., kesari and soup mix were
prepared using the nano food colours (NFCs) to
evaluate intensity of extracted colour in foods and
prepared products were kept for sensory evaluation.
Kesari was prepared with fruit (papaya &
black grapes) NFCs and soup mix was prepared with
vegetable (tomato & beet root) NFCs for sensory
evaluation.
Each product was incorporated with 10% NFC
(T 1
)
, 15% NFC (T 2 ) and 20% NFC (T 3 ) .
The sensory scoring was done by a panel of 10
members in the laboratory of Post Graduate and
Research Center using a score card developed for
the purpose. Score card was prepared keeping in view
the quality characteristics of the products. Descriptive
terms were given to various quality attributes like
colour, flavour, appeal and overall acceptance.
Numerical scores were assigned to each
attribute (Joshi, 2006). 5-point hedonic scale was
adopted to score each of the attributes. While scoring,
highest score (5) was assigned to most preferred
characteristic and least score (1) to the least desired
characteristics.
The data regarding sensory evaluation of finished
products was subjected to statistical analysis as per
the procedure described by Panes and Sukhatme
(1985). The experimental design was complete
randomized block design with factorial concept.
email: srilatha2708@gmail.com
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