Alim-un-Nisa1*, Sajila Hina1, Sania Mazhar1, Imran Kalim1, Ijaz Ahmad1, Naseem Zahra1, Shahid Masood1, Muhammad Khalid Saeed1, Qurat-ul-Ain Syed1 and Maida Asif2
...de which when applied on candies increased the attractiveness. The spectrophotometric analysis at 474nm of extracted color both in crude form and in candies was found to be stable at 4oC and showed decay in mean lutein concentration at higher temperatures i.e. 25oC and 45oC. The microbiological study of the extracted color and candies prepared in laboratory...
Alim-un-Nisa1*, Sajila Hina1, Imran Kalim1, Mohammad Khalid Saeed1, Ijaz Ahmad1, Naseem Zahra1, Sania Mazhar1, Shahid Masood1, Muhammad Ashraf1, Qurat-ul-Ain Syed1 and Rabia Shad2
...the powder form and then candies were prepared using this red beet root dye as food color. The stability studies of both, the prepared red beet dye and candies were performed at different storage conditions 4oC, 25oC, 45oC for eight weeks. Betanin content (%) was measured to evaluate the stability of color which showed the maximum retention of betanin content in red beet dye and candies st...
Maham Tariq, Aqsa Akhtar and Nauman Khalid*
...t formulating functional candies fortified with fennel seed extract and carrot juice. The candies can be used to improve the nutritive quality of confectionary products that could be healthy options for all age groups, particularly children. Fennel seed extract having the highest flavonoids and antioxidant capacity was selected to blend with carrot juice for hard candy formulation. Five different concentrations of fennel ext...
