Physical properties and consumer acceptance on cotton ball cakes added color powder from carissa carandas l. mixed with maltodextrin

Abstract

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10, 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However, the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore, the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition, sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).