Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Abstract

Butterfly pea flower contains many bioactive substances. To make more use of it, an approach of adding butterfly pea flower extract (BPFE) to Chinese steamed bread (CSB) as a natural colorant and functional ingredient was applied. The objective of this study was to investigate the effect of BPFE levels (0–30%) on phytochemical, textural, and sensory properties of CSB. Total anthocyanins, free polyphenols, DPPH radical scavenging capacity, and reducing power of CSB were enhanced by increasing BPFE level. BPFE-fortified CSB appeared blue in color. However, steaming process caused obvious decrease in anthocyanin content and blueness of CSB. Although addition of 30% BPFE significantly reduced the springiness, cohesiveness and elasticity of CSB, CSB with 0–30% BPFE had similar sensory scores in flavor, texture, and overall preferences. Blue healthy CSB having high phytochemicals and antioxidant activities as well as acceptable sensory attributes can be manufactured by the addition of 20–30% BPFE. Practical applications Consumption of traditional staple foods fortified with natural functional ingredients having more bioactive components is a great benefit to the health of human beings and fits current clean-label trend in food market. Since the flowers of butterfly pea are rich in bioactive anthocyanins, phenolic acids, and flavonols, they were extracted by hot water and prepared into BPFE in this study. The study demonstrated that butterfly pea flower or its extract as a natural functional ingredient can be utilized in steamed bread. Blue healthy CSB having good nutritional, antioxidantive, and sensory quality can be produced by using butterfly pea flowers.