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Physicochemical properties and colour stabilities of different icing types with
the addition of anthocyanin extract from Butterfly pea flower
Nurul Izzati Binti Abdul Ghani
Supervisor Name: Dr Yusnita Binti Hamzah
Bachelor of Food Science (Food Technology)
School Of Food Science and Technology
Butterfly pea flower (BPF) contains high anthocyanin which commonly applied as natural
blue colourant in traditional Kueh and Nasi Kerabu. Meanwhile, synthetic blue colourant
(Brilliant blue) is frequently used as food colourant in confectionary product such as icing
as it is more stable through processing and storage. However, it is reported to have health
effect such as skin sensitivity, nausea and breathing problems. Therefore, this study will
be carried out to determine the physicochemical properties and colour stabilities of
different icing types with the addition of anthocyanin extract from BPF during chilled
storage. The anthocyanin from BPF (Clitoria ternatea) will be extracted using distilled
water and applied in the formulation of buttercream, whipping cream and glaze icing.
Physical and chemical properties including viscosity, thermal properties, pH, colour,
microstructure observation moisture, anthocyanin and fat content will also be
determined. The colour stabilities will be analysed for every 4 days for 30 days of chilled
storage. It is expected that glaze icing will show the highest colour intensity, anthocyanin
content and melting point as compared to buttercream and whipping cream icing.
Besides, all the icing will experience colour degradation through storage with the least
showed by glaze icing. As conclusion, anthocyanin extract from BPF has potential to be
used and applied as natural blue colourant in icing.
1285 | UMT UNDERGRADUATE RESEARCH DAY