Product Development and Sensory Evaluation of Watermelon Look-alike Bread using Natural Pigments

Lim, Joo Ann (2018) Product Development and Sensory Evaluation of Watermelon Look-alike Bread using Natural Pigments. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Due to strong demand for natural products by health-conscious consumers, natural food colorants are gaining popularity and interest in many industries especially in food and beverage sectors. In recent years, beetroot (Beta vulgaris) pigment become well-known and increases public attention due to the health promoting effects associated with their consumption. In this study, beetroot juice and green tea were used as a natural food pigments in the bread to develop a functional food products. Incorporation of beetroot juice and green tea not only increase the sensory properties, but also increase antioxidants properties and nutritional value of the bread. Evaluation on watermelon look-alike bread was carried out for proximate compositions (crude carbohydrate, crude protein, crude fat, crude fiber, moisture content and ash content), textural properties (hardness, cohesiveness, gumminess, springiness), colour profile characteristics (L*, a* and b*), sensory properties, total phenolic content (TPC) and antioxidant activity. Results showed that the bread using natural colorants contain higher percentage of crude carbohydrate (46.50±0.00), and then followed by moisture content (32.90±0.04), crude protein (13.43±0.04), crude fat (5.34±0.05), ash content (1.53±0.05), and crude fiber (1.50±0.02). The colour profile for the inner part of the bread (L*: 51.56±2.79, a*: 24.41±3.77, b*: 21.20±3.15); the outer part of the bread (L*: 52.56±4.11, a*: -19.28±1.39, b*: 35.42±1.55). Besides that, the total phenolic content (TPC) and radical scavenging of DPPH of the bread using natural colorants contains slightly higher TPC contents (1.224 mg GAE/g) and radical scavenging of DPPH (18.19%) when compared to bread made by using commercial colorants (0.163 mg GAE/g) and (10.80%) respectively. The overall acceptability of watermelon look-alike bread using natural colorants showed that it had a mean score of 7.5 on 9-point hedonic scale and is fairly accepted among consumers.