Influence of Different Ingredients on the Color Stability of Cercis Anthocyanine with Experimental Design by Taguchi’s Method

Synthetic food colorants are steadily replaced by natural ones because of consumer preferences. Anthocyanine rich extracts of fruit and vegetables can be used not only as food colorants but also as helth material. Cercis is a rich source of anthocyanin. In this work the Taguchi design of experiments was used to test the effective factors on stability of colored extracts of Cercis. (i.e., temperature, storage, time, temperature and stabilizing agents) .Color stability of samples was studied by spectrophotometry. The effect of these variables at three levels was studied using L50 orthogonal array of Taguchi method. The Taguchi design has been successfully used to test the relative importance of medium components and environmental factors on color stability of extracts. The optimum condition was obtained as: pH 2, temperature -4ºC, tanic acid 15% and acceptable storage time is 1 week.

Keywords:

Color stability , Natural dye , Taguchi , Optimization