ICAR-Central Institute for Arid Horticulture

A natural colourant cum nutraceuticals-supplement derived from karonda

The old adage ‘first to feast is the eyes’ underlines the importance of colours in our life. People’s perception towards food items is generally influenced by their appearance. Colour is an important component of appearance, which govern the quality of foods. Colour of a food or beverage play a profound role in flavour perception. One way of colouring food through natural means is addition of a strongly coloured food to the intended food item, which is to be coloured. This is a common approach practiced in home-cooking. However, for industrial food production such approach may not be desirable due to issues like low concentration of pigments in most foods (which leads to addition of a large amount of pigmented food items to get the desired shade), unwanted flavour and insoluble matter (e.g., peel and seeds). Therefore, pigments are extracted to overcome such potential glitches. The naturally extracted pigments/colours are perceived by the consumer as safe to consume than the synthetic colours. Further, an added advantage of using such colours derived from natural sources is that they are bioactive.                                                        ......Read More............

About the Institute
The ICAR-Central Institue for Arid Horticulture is involved in research and development work of horticultural fruit and vegetable since 1993. The recurrent drought and extreme aridity are common phenomena. The average rainfall is about 230 mm/annum. May-June are hottest months (mean maximum temperature 42.9 0C and mean nimumun temperature 29.6 0C and December-January are coldges months of the year (mean maximum temperature 23.70C and mean minimum temperature 8.9 0C. Occasional frost is also experienced durign January and February. The soil of the area is sandy, desertic, poor in fertility and water holding capacity.

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