title: Consumer acceptance and stability of spray dried betanin in model juices.
abstract: Spray dried beetroot powder was used to colour model juices, and the consumer acceptance of the juices and stability of the colour during storage at 60 °C, 20 °C, 4 °C, and -20 °C were studied. The majority of the consumers preferred the model juices coloured with anthocyanins or beetroot extract over model juices coloured with spray dried beetroot powder. The consumers preferred more intensely coloured samples over lighter samples. Spray dried betanin samples were described as 'unnatural' and 'artificial' whereas the colour of beetroot extract was described more 'natural' and 'real juice'. No beetroot-derived off-odours or off-flavours were perceived in the model juices coloured with beetroot powder. Colour stability in model juices was greatly dependent on storage temperature with better stability at lower temperatures. Colour stability in the spray dried powder was very good at 20 °C. Betacyanins from beetroot could be a potential colourant for food products that are stored cold.
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Finland. Electronic address: mika.kaimainen@utu.fi.
authors.forename: Mika
authors.initials: M
authors.lastname: Kaimainen
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Finland.
authors.forename: Oskar
authors.initials: O
authors.lastname: Laaksonen
authors.affiliation: Bio-based Business and Industry, Natural Resources Institute Finland, Alimentum (Myllytie 1), 31600 Jokioinen, Finland.
authors.forename: Eila
authors.initials: E
authors.lastname: Järvenpää
authors.affiliation: Functional Foods Forum, University of Turku, 20014 Turun yliopisto, Finland.
authors.forename: Mari
authors.initials: M
authors.lastname: Sandell
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turun yliopisto, Finland.
authors.forename: Rainer
authors.initials: R
authors.lastname: Huopalahti
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D027461:Beta vulgaris / Q000737:chemistry; D050859:Betacyanins / Q000737:chemistry*; D003080:Cold Temperature; D003116:Color; D004396:Coloring Agents / Q000737:chemistry*; D003258:Consumer Behavior; D005421:Flavoring Agents / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D000067030:Fruit and Vegetable Juices / Q000032:analysis* / Q000592:standards; D011208:Powders; D025341:Principal Component Analysis; D013696:Temperature
chemical_list: D000872:Anthocyanins; D050859:Betacyanins; D004396:Coloring Agents; D005421:Flavoring Agents; D011208:Powders; C020228:betanin
keywords: Beetroot; Beta vulgaris; Betanin; Colour; Consumer test; Stability