To Analyse Organoleptic, Physical and Chemical Properties of Whipped Cream Prepared Using Anthocyanin Pigment from Pomegranate Flower (Punica granatum)

Author Name : Usha Devi C., Radhika D Prabhu, Keshamma E

ABSTRACT

The objective of this study was to evaluate the organoleptic, physical and chemical properties of whipped cream prepared using anthocyanin pigment from pomegranate flower (Punica granatum). Two variants of anthocyanin pigment extract were used as a substitute for synthetic food colour to prepare whipped cream. The effect of pH and light was checked for pigment stability. The sensory evaluation, shelf-life studies, were studied for different whipped cream samples. The sensory evaluation of the whipped cream variants was evaluated using 9 Point Hedonic Scale by thirty semi trained panelists.

The average overall acceptability of the variant I (4Tbsp extract) was 8.5 and the mean value for appearance was 8.3, color was 8.4, taste was 8.5, texture was 8.2 and odour was 8.5. The average overall acceptability of the variant II (2 Tbsp Extract) was 8.4 and the mean value for appearance was 8.2, color was 8.2, taste was 8.4, texture was 8.3 and odour was 8.2. According to the scores, variant I had higher mean scores and hence it was better accepted. From the study results it was observed that the colour of pomegranate flower extract was stable from pH 2 to 7. There was growth of fungus in the pigment on exposure to light for 30 days and hence the anthocyanin pigment extract must be kept in airtight container away from light and moisture. At 5% level of significance there was no significant difference between the mean responses of the overall sensory attributes between variants I and II.

The powder form of anthocyanin pigment extract was assessed for its shelf life. On day 25 the colour turned from bright maroon to a darker shade but the odour was acceptable.

On day 35 lumps were observed though there was no further change in colour of the pigment and hence the powder form has a shelf life of 25 days when kept under refrigeration temperature (-19°C). The colour of anthocyanin pigment was stable for 10 days and the odour was also acceptable when kept at refrigeration temperature (-19°C). It was observed that the colour was stable till 10 days with mild deterioration due to oxidation which was not seen in refrigeration temperature.

There was no change in odour when kept at room temperature (29°C). The pigment is stable till 25 days and also has an acceptable odour when kept at room temperature (29°C). The final whipped cream was best and stable at room temperature for 20 min as the appearance, odor and texture was unchanged.

Hence the whipped cream should be used as icing only and should be consumed within 20 min of preparation. Once it is prepared it should be kept under refrigeration for 30 min maximum for the right consistency. In conclusion, the acceptable whipped cream can be substituted by pomegranate pigment powder without affecting its quality adversely.

Keywords: Punica granatum, Anthocyanin pigment, Natural colour, Whipped cream, Health, Stability.