Labneh Production with Natural Food Colorant Additives
DOI:
https://doi.org/10.24925/turjaf.v13i7.1982-1990.7603Keywords:
Safflower, Extraction, Natural Food Colorant, Labneh, Functional FoodAbstract
The flower petals of the safflower (Carthamus tinctorius L.) plant have an important cultivation area in Türkiye and have water-soluble yellow (carthamidin) and water-insoluble red (carthamin) pigments. These natural antioxidant colorants have recently gained great importance due to the negative effects of synthetic colorants on health. Labneh, a fermented dairy product with a consistency between yogurt and cheese, is used in breakfasts, appetizers, desserts and various dishes. In this study, a functional product with visually rich and increased nutritional value was obtained by adding yellow and red color pigments extracted from the completely local and national Olein and Zircon varieties of the safflower plant to the product during the production of labneh. The yellow color of both varieties of the plant was extracted by suspending it in distilled water and the red color was extracted by treating it with sodium carbonate solution. The optimum amount of extract to be added to the labneh product was determined by analyzing the total phenolic content, total flavonoid content and DPPH free radical scavenging activity of the obtained extracts. As a result of the in vitro analyses, it was determined that the highest values of these three analyses were found in the Zircon variety of the plant. Accordingly the total phenolic substance content was found as 2229.8 mg GAE/g, the total flavonoid substance content was found as 185.11 mgQE/g and the %DPPH free radical scavenging activity was found as 69.58%. Coloured labneh samples were produced using yellow and red extracts obtained from both varieties of the plant and in the preliminary tests of these products it was determined that both extracts of the Zircon variety had a bitter taste, while the extracts of the Olein variety had a more delicious taste. Based on this, sensory analysis studies were carried out to determine the consumer preference of labneh samples produced with Olein yellow and red color extract and the data were evaluated statistically.
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