EVALUATION OF NATURAL PIGMENTS AS ALTERNATIVES TO SYNTHETIC FOOD COLORANTS IN RED-COLORED CAKE LAYERS

Abstract

This study investigated the replacement of the synthetic colorant Ponceau 4R (E124) with beetroot powder at levels of 5%, 8%, 11%, and 14% in cake layer formulations, focusing on the evaluation of technological, sensory, and antioxidant (betalain content, total phenolic content, and antioxidant activity) properties. Incorporation of beetroot powder increased weight loss during baking and moisture content in the final product. Textural analysis revealed that higher beetroot levels led to increased hardness, gumminess, and chewiness, accompanied by decreased adhesiveness and stickiness, producing a denser and more cohesive crumb structure. Color assessment indicated that the cake layer containing 11% beetroot powder most closely matched the redness of the control sample, providing a suitable visual alternative to the synthetic colorant. Antioxidant activity rose proportionally with beetroot powder concentration, reflecting the contribution of betalains and phenolic compounds. Sensory evaluation demonstrated that formulations containing up to 11% beetroot powder were well accepted, maintaining desirable flavor, texture, and appearance. These findings suggest that beetroot powder can effectively replace synthetic colorants at appropriate levels, offering a clean-label, health-oriented bakery product with enhanced functional properties, while preserving sensory quality and visual appeal.