Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing

Abstract Anthocyanins are one of the natural pigments found in plants that not only impart colours but also have potential health benefits. In this study, freeze dried enzyme assisted extracted anthocyanin pigment from Sohiong ( Prunus nepalensis L.) was incorporated in heated and cold food base preparations (viz. yoghurt, syrup and hard boiled candy). The products were subject to organoleptic and stability evaluation. Sensory appraisal for various attributes for each product and its variants was conducted by a panel of 20 semi trained personnels using 9 point hedonic scale. The stability of anthocyanin pigment in all products during storage, at 4 °C for yoghurt (14 days) and 27 °C for syrup (90 days) and hard boiled candy (90 days), was evaluated. Results showed the products with higher pigment concentrations were most acceptable and were at par with controls organoleptically. It was further observed that concentration of pigment and time of storage had a significant effect on the colour stability and anthocyanins retention in all products.