Development of Gac Fruit (Momordica Cochinchinensis) Aril into a Potential natural Colorant
Joanne Louise M. Calabig, Jireh Dasha L. Dormido, Kate F. Leaño, Andrea Ysabel Romero and Lance Ryneh D. Tuazon.--
- Manila: Technological University of the Philippines 2019.
- xii 85pages 29cm.
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
Plenty of fruits in the Philippines were counted as indigenous but still considered as underutilized such as gac fruit that also imparts color similar to annatto seeds. This study aims to develop natural colorant from fully ripe gac fruit that comes in liquid and powder from. Major process includes water extraction and dehydration of gac fruit aril then contained in an opaque plastic bottles to protect the product for sunlight as well as control the degradation by moisture, oxygen and heat. Standard testing conducted such as color analysis shows that gac fruit aril colorantproduces a “yellowish red” hue. Fat analysis reveals that among the three variants of gac fruit aril colorants: liquid, powder (A) obtained fat content. However, no peroxide value was detected. The average pH level of all colorants samples is 7.4 or slightly alkaline. The working wavelength of the liquid colorants falls in the yellow-green region (400-465nm). While both powder A and B colorants has maximum absorbance at the yellow region (464-482nm). Liquid colorant produces brighter color compared to the powdered and very minimal residue formed upon mixing with water. Overall, both liquid and powder forms of colorant derived from gac fruit aril can be use as coloring agent.