Extract of natural dyes from butterfly pea (Clitoria ternatea) to make a marshmallow cube / Nur Anisa Nordin, Nur Arina Zawani Ramli and Nur Nabila Natasha Daud

• Main Authors: Nordin, Nur Anisa, Ramli, Nur Arina Zawani, Daud, Nur Nabila Natasha
• Format: Book Section
• Language: English
• Published: Faculty of Plantation and Agrotechnology 2023
• Subjects: Food processing and manufacture
• Online Access: https://ir.uitm.edu.my/id/eprint/80692/1/80692.pdf; https://ir.uitm.edu.my/id/eprint/80692/

Clitoria ternatea. L is a species of the Fabaceae plant family also known as Asian pigeonwings, bluebell vine, butterfly pea, cordofan pea, and Darwin pea. The flower is employed as a natural culinary colouring in Southeast Asia. More people throughout the world are using medicinal plants and herbs for health reasons. The purpose of the study carried out an innovation based on this Clitoria ternatea flower in food production is to test the natural dyes from this flower and its benefits for the human body regardless of age. The material used was fresh flowers (Clitoria ternatea), plain yogurt, marshmallow, lemon, and salt. All ingredients undergo 3 repetitions to obtain a result that has the desired texture and taste. After doing this we conduct product testing through the questionnaire survey method in the app JotForm for 26 respondents. The results for the 3rd trial, the look of the butterfly pea marshmallow cube is an attractive light blue color with a texture chewier and the taste is not tasteless but moderately sour and sweet. The result of the product testing survey most of them very interested and likely this product. So, the Clitoria ternatea have a natural color and benefits nutrients for humans that can be used in food production providing our product butterfly pea marshmallow cube made from this fresh extract of butterfly peas (Clitoria ternatea), and other ingredients that must undergo process to get the best result of texture, taste, look and smell that can be accepted by Asian people tongue.