Utilization of the barberry extract in the confectionery products

Abstract

In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color stability (ΔE) values were determined for all sample groups and it was observed that the barberry extract had higher color stability than beet juice concentrate, which was used in the control chewing gum samples as a natural red colorant. The water activity values were within the specified limits for all sample groups except the jelly samples and 10% colorant added chewing gum. The antioxidant and anti-radical properties of all the samples were significantly improved by the addition of the barberry extract. According to the results of the texture profile, the hardness values of all chewing gum and marshmallow samples decreased with the addition of barberry extract, and this decrease became even more important as the concentration increased.