Perspective on Sustainable Natural Food Colorant Using Beetroot as a Natural Source
Toslima Sultana Begum
Department of Human Development and Family Studies, College of Community Science, Assam Agricultural University, Jorhat, Assam, India.
Binapani Deka
Department of Human Development and Family Studies, College of Community Science, Assam Agricultural University, Jorhat, Assam, India.
Arifa Momtaz Begum
Department of Extension, College of Agriculture, Assam Agricultural University, Jorhat, Assam, India.
Sunayana Gogoi
*
Department of Human Development and Family Studies, College of Community Science, Assam Agricultural University, Jorhat, Assam, India.
Anjan Borah
Horticulture Research Station, Assam Agricultural University, Kahikuchi, Guwahati, Assam, India.
*Author to whom correspondence should be addressed.
Abstract
Color plays a vital role in determining the sensory quality of food products, influencing perceptions of safety, flavor, and nutritional value. Natural colorants, particularly those derived from plant sources, have gained popularity due to modern consumers' demand for food safety and the health benefits of natural nutrients. Beetroot, despite limited use in table applications, is rich in essential nutrients like protein, carbohydrates, calcium, and vitamins A and C. Its Betalain pigments provide red and yellow hues, enhancing food appearance. This study aimed to evaluate the potential of beetroot powder as a sustainable natural food colorant and to assess its sensory acceptability and storage stability in traditional home-cooked foods. Beetroot powder was made from sun-dried slices and used in recipes such as Kheer, semolina, chicken, laddo, and squash. The recipes were evaluated for organoleptic qualities, and it was found that beetroot powder could be stored for three months without color loss. Beetroot powder shows good potential as a sustainable natural food colorant that contributing to food innovation, boosting community health with phytochemical benefits and rural economic development.
Keywords: Beetroot, non-synthetic additive, betalains, natural food color, sustainable food colorants