12 January - 20 June 2016

Research examines the benefits of carthamin contained in coloured wheat fibre (WFC)

29 July 2015

In the modern food industry, dietary fibre can have a technological function which may improve the processing quality of beverages, dairy and meat products, as well as its nutritional and physiological benefits to human health. A study was conducted at Konkuk University in Seoul, South Korea, to evaluate the effects of nitrite and wheat fibre (WFC) coloured with safflower red pigment (carthamin) on the colour characteristics and lipid oxidation of cooked sausages. In the study, safflower red pigment was extracted in alkali conditions and wheat fibre was coloured with the extracted pigment. In total, six cooked sausage treatments were prepared with two nitrite levels (0 ppm and 120 ppm) and three WFC levels (0, 1 and 2 %). As the WFC level increased, the redness of the cooked sausages also increased, regardless of the presence or absence of nitrite. Carthamin in WFC could promote a reaction and/or decomposition of nitrite, resulting in increased nitrosoheme pigment and decreased residual nitrite. In addition, WFC inhibited lipid oxidation of the cooked sausages. 

The main aim of this study was to develop a multi-functional dietary fibre without any adverse technological impact. The study showed that WFC had positive effects, including improved cooking yield, on colour formation, residual nitrite, and lipid oxidation of cooked sausages and the possibility to partially replace nitrite with WFC. The study authors believe that colouring of dietary fibre with natural pigments may prove to be a useful technique to expand the purposeful use of dietary fibre.

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