id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1096	Ali, Ruaa Tariq Mohamed; Jameel, Qaswaa Yousif	Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)	2023		.htm	text/html	548	17	38	Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream.  Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50 mg/mL, 100 mg/mL, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days. 	cache/ffhd-1096.htm	txt/ffhd-1096.txt