Vol. 12, Issue 8 (2023)

Author(s):
Harshitha R, Harini Venugopal, Ganesh ¬-and Arunkumar H

Abstract:
Natural food colour ants are gaining importance because of consumer awareness regarding their health and well-being. Turmeric was obtained from the roots of the Curcuma longa herb which contains curcumin phytochemical, a functional ingredient responsible for yellow colour of turmeric. It also exhibits therapeutic benefits like antibacterial, antioxidant and immunomodulatory effect. Curcumin can be used as food colouring agent in dairy products, beverages, energy bars etc. Attempt has been made to optimise the required percent of curcumin as functional ingredient and natural colouring agent in the development of RTE functional Paneer burfi by blending with 0.3, 0.5 and 0.7 percent of curcumin respectively. RTE functional Paneer burfi optimised with 0.5 percent curcumin resulted in good sensory attributes with score of 8.50 for colour and appearance, 8.00 for body and texture, 8.37 for flavour and 8.53 for overall acceptability.