Synthetic : 2-3 drops of blue color reagent is added into the water.
2. Prepare 500gm Muffin Mix, 225gm eggs(3 - 4 eggs depending on size), 50gm water, 175gm Melted/Vegetable Oil.
Making of Muffin :
3. Whip Muffin Mix with eggs and water using medium speed for 4minutes.
4. Add in melted butter/vegetables oil and whip at a lower speed for another 1minute.
5. Add the blue solution that prepare in Step 1 into misture. Both Bunga Telang blue solution and artificial blue solution separately.
6. Mix thoroughly.
7. Pour batter into baking cups.
8. Put into oven, 150 degree celcius, for 20minutes.
Comparison Between Natural Blue From Bunga Telang and Artificial Blue From Blue Reagent.
L.H.S : Artificial Blue, R.H.S : Bunga Telang's Blue
Artificial Blue Reagent : Appear to be darker green compare to natural Bunga Telang's blue when blend with yellowish batter mixture.
Natural Bunga Telang's Blue : The blue color tone is same as artificial's blue. But it appear lighter green after blend with the yellowish batter mixture. Blue added to yellow which will turn into green.
Artificial Blue Reagent's blue is hard to wash away and stained on hand when touched, unlike natural blue from Bunga Telang can be wash away by water easily.
By comparing Artificial blue and Bunga Telang's added batter, Artificial blue is darker than Bunga Telang's blue.
End Product : Greenish muffin is formed.
Taste : Artifial blue's muffin has a sweeter taste than natural Bunga Telang's muffin
Appearance : Artificial blue's muffin has darker green color than natural Bunga Telang's blue muffin.
Texture : There is not much difference in the texture when comparing to each other.
Discussion:
By adding more Bunga Telang during extraction of the blue color from the flower can give the same effect as artificial color. It will be more concentrated. From the end product we got above, the artificial's blue is obviously give a darker green compare to natural Bunga Telang's. Therefore, natural Bunga Telang is stil can give the same product as artificial's.
Advantages of using Bunga Telang as natural coloring :
> Anthocynins are antioxidant flavonoids that protect many body systems. Few studies show that food high in anthocyanins have the power to work against cancer, diabetes, bacterial infections, inflammation, the aging process, as well as neurological diseases. (Alison Downham et al, 2000)
> Anthocyanin rich food have inhibited the growth of tumor cells by slowing down the growth of pre-malignant cells and increasing cell turnover rates that effectively destroy cancer cells at a faster rate, lessening the damage of inflammation. (Alison Downham et al, 2000
Disadvantages of using Bunga Telang as natural coloring :
> Natural anthocynins are sensitive to oxidant, pH change, light and inherent solubility varies, causes the colour pigment less stable, difficult use and more exensive than synthetis coloring. (Alison Downham et al, 2000)
> They have limited used either because if an application restriction or poor stolidity. While additive are commonly use to improve the colour's solubility. (Alison Downham et al, 2000)
References :
1. Colouring Our Food in the thast and next millenium, Alison Downham, and
Paul Collions, 2002. Available Online at :<http://www.natcol.org/images/COF2..pdf> [Accessed on 1st November 2009]
Present to you by:
Chong Kian Soon ---1000614397
Mah Tze Li ---------1000717160
Mook Xue Mei -----1000717364
