CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS

Abstract

ABSTRACT A dry powdered pigment extract was prepared from Concord grape juice sludge by methanol extraction, concentration and spray drying. The extract was added to a cherry flavored beverage mix and a strawberry flavored gelatin dessert mix. The former was packed in foil/paper pouches and the latter in polyethylene/paper pouches. Both were stored at −29°, 4.4°, 24°, 38°C and 38°C with 90% RH. All were evaluated for color, flavor and pigment stability and rated against samples containing Red No. 2. All samples were less stable for color than those containing Red No. 2. Samples stored at temperatures up to 24°C had considerable pigment breakdown after 12 wk of storage but still showed acceptable color. Pigment stability was greatly increased with nitrogen flushing, and decreased with storage at 38°C and even more at 34°C and 90% RH. The pigment extract imparted a flavor, which could be detected by triangular panels, but it was quite acceptable.