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Research Paper | Food Science | India | Volume 8 Issue 10, October 2019 | Popularity: 6.2 / 10

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Organoleptic Evaluation of Product by Using Natural Color in Food Product (Cookies)

Sonika Chaudhary, Neetu Singh

Abstract: The present study is carries on “use of natural color in food product, cookies”. The use of natural color in food product in the place of synthetic color is a good option for the food industry. Color is one of the most important quality attributes present in food for attract the consumers acceptance level of food. At present time the demand of natural color in food product in the place of synthetic color is increasing worldwide due to increased awareness on medicinal properties and their benefits for health among the public and also for the recognized profound toxicity of synthetic colors. Natural colors are those pigments which are derived from naturally occurring sources such as plants, insects, animals and minerals. Among all the natural pigment, plant-based pigment are mostly preferred due to their medicinal values. To balance health among consumers and preserve the quality of food, it is important to organoleptic evaluation or sensory properties like taste, flavor, texture, mouth feel, appearance, aroma and color in food product and increase the growth of natural color in food market. In this study the natural color was extracted from beetroot (Beta Vulgaris). Beetroot is a good source of fiber, nutrition and minerals etc. Beetroot also have antioxidant property.

Keywords: Natural color, Pigment, Beetroot, Synthetic color, Organoleptic properties, Sensory evulation

Edition: Volume 8 Issue 10, October 2019

Pages: 93 - 97

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