Application of red pitaya powder as a natural food colourant in fruit pastille
Abstract: Confectionary
products meet the important consumers’ need states of fun and enjoyment,
especially among children. Synthetic colourant had been applied as a colouring
agent in confectionery products for decades, however various adverse health
effects have been reported after consumption. Hence, usage of natural colourant
has increased enormously as it confers functional and nutraceutical benefits.
Red pitaya, a common and popular fruit cultivated in South-east Asian
countries. It is rich betacyanin content that gives the fruit a red-violet
colour. Hence, red pitaya is a potential source of natural colorant as an
alternative to the synthetic colorant.
Objective: This research was aimed to produce fruit pastille with red
pitaya powder applied as a natural colourant.
Method: Production of red pitaya powder was achieved through spray drying
process. Fruit pastille was prepared and subjected to antioxidant, stability
and sensory analysis.
Results: The Physicochemical study showed that pastille incorporated with
red pitaya powder exhibited significantly (p<0.05) higher antioxidant
properties than the blank pastille (control). An eight weeks storage stability
study revealed that betacyanin content of pastille incorporated with pitaya
powder remained stable for the first four weeks of storage. Besides, no
significant change was observed in redness (a*) of pastille throughout the
storage study. Sensory study was carried out to assess the consumer preference
on pastille incorporated with pitaya powder and synthetic colourant. Colour
attribute of pastille incorporated with red pitaya powder has gained
significantly (p<0.05) higher liking that the one added with synthetic
colour.
Conclusion: Red pitaya powder could be a potential natural colourant for
gummy confectionery.
Keywords: antioxidant;
betacyanin; natural colourant; red pitaya; spray drying; stability
Penulis: Low Pinn Yee
Kode Jurnal: jpkesmasdd170503
