Natural Colourants from Malaysian Food Commodities: A Review
Malaysia has a wide biodiversity of many local fruits. Some fruits had been used as natural colorant in food. Red, yellow, orange, purple and green are identified to be derived from dragonfruit, pineapple, papaya, pandan leaves and purple cabbage. Derivation of these natural colours
will be incorporated in food products for example cakes or supplement tablets to increase the appealing factor especially when the consumers are children.
Keywords: Dragonfruit; Pandan Leaves; Papaya; Pineapple; Purple Cabbage
Document Type: Research Article
Affiliations: Faculty of Chemical Engineering, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
Publication date: 01 May 2017
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