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Physicochemical Properties and Colour Stability of Different Cake Types with
Anthocyanin Extract from Butterfly-Pea Flower Addition.
Noorul Arinah Binti Kamarul Zaman
Supervisor: Dr. Yusnita Binti Hamzah
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Butterfly-pea flower, BPF (Clitoria ternatea) is rich in anthocyanin content and become
one of the natural food colorant. Its pH-dependent characteristic does limited its
application in food product. Even though, the blue colour extract from this flower is widely
used in traditional food such as ‘nasi kerabu’, dessert and ‘kueh’, however the use of
synthetic colorant that is regarded as stable during processing and storage in food
industry is more preferred in bakery products. Yet, it might have health effect on people
with skin sensitivity and breathing problems. Thus, this research will be carried out to
determine the physicochemical properties and colour stability of different types of cake
with the addition of BPF extract. The blue anthocyanin pigments will be extracted using
water extraction method before divided into two portions and acidified before added in
different cakes batter (butter cake and cheese cake). Physical properties including pH,
texture, colour and microscopic structure of cakes will be determined. Moisture, fat and
anthocyanin content will also be determined. Besides, the colour stability of the cakes will
be evaluated for every two days for two weeks in chill storage. Throughout the storage
time, cheese cake will probably show the highest colour intensity and the least in
degradation. In conclusion, anthocyanin extract from BPF has a potential to be used as
natural food colorant in bakery product such as cake.
1262 | UMT UNDERGRADUATE RESEARCH DAY