Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

Herly Evanuarini,Firman Jaya,Dicky Tri Utama

doi:10.21776/ub.jitek.2020.015.01.3

Herly Evanuarini, Firman Jaya + Show 1 more

Open Access

https://doi.org/10.21776/ub.jitek.2020.015.01.3

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Abstract

The leaf of Dracaena angustifolia has been used widely not only as natural food colorant but also as a natural source of vitamin C. The objective of this study was to obtain the best addition level of Dracaena angustifolia leaves aqueous extract as natural food colorant for milk toffee based on its effect on texture, color, vitamin C and reducing sugar content. Milk toffee was formulated with different addition levels of Dracaena angustifolia leaves aqueous extract as treatment; 3%, 4%, 5%, 6% on weight/milk volume basis, and compared to control (0%). Higher addition level of Dracaena angustifolia leaves aqueous extract to milk toffee resulted in higher (P<0.01) L*, a*, b* values, and softer texture. Vitamin C and reducing sugar content were increased by the addition of 4% extract. However, there were no further differences on vitamin C and reducing sugar content when the addition level was increased up to 6%. Therefore, among treatments, the highest addition level used in this study (6%) is suggested as the best addition level according to texture, color, vitamin C content and reducing sugar content of milk toffee. The addition of natural food colorant, which contains antioxidant, e.g. Dracaena angustifolia leaves aqueous extract, also promotes the diversification of milk toffee.

Highlights

Milk is one of perishable food, which is nutritious, but the quality is degraded when it is inappropriately handled and processed
The analysis of variance (ANOVA) revealed that the addition of Dracaena angustifolia leaves aqueous extract to milk toffee had significant effect (P
The texture of milk toffee was softened by the addition of Dracaena angustifolia leaves aqueous extract

Summary

Introduction

Milk is one of perishable food, which is nutritious, but the quality is degraded when it is inappropriately handled and processed. Milk toffee is one of dairy products that is thermally processed and added with sugar. Most of milk toffee in market is the original one and less attractive to consumer. The addition of natural dye possessing antioxidant capacity is necessary to make the milk toffee attractive and prevent the loss of nutrient. Marlina et al (2018) reported that the addition of red dragon fruit pulp (Hylocereus polyrhizus) to milk toffee increases the acceptability. Hayati et al (2018) found that the addition of Moringa oleifera leaves to milk toffee increases its nutrition value. The utilization of Dracaena angustifolia leaves as natural colorant for milk toffee has not been well informed. The addition of Dracaena angustifolia leaves aqueous extract to milk toffee could prevent the loss of nutrient and improve the appearance

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