FACTORS AFFECTING LIGHT-INDUCED PINK DISCOLORATION OF ANNATTO-COLOREDCHEESE

The effects of light type, exposure and intensity, storage temperature , pH, fat content, and age and source of colorant were evaluated on st ability of annatto colorants in cheese. Exposure to cool white fluores cent lighting resulted in a decrease in Hunter b values and hue throug hout storage. Decreased temperature reduced the loss of a and b values after 2 days of light exposure. As time of exposure increased, reduct ion of a and b also increased. As pH changed from 5.4 to 4.8, b values were reduced at a faster rate than a values resulting in an intense p ink color. Commercial cheese colorants extracted from annatto seeds we re variable in color stability.