Development of Natural Food Colorants from Mangosteen Peel for Enhancing Nutritional and Sensory Profiles of White Chocolate and Cookies

Abstract

Mangosteen (Garcinia mangostana) is a tropical tree it is cultivated for its tart-sweet fruit. Mangosteen fruit is highly valued for its juicy, delicate texture. The non-edible part of fruit is its peel, which is rich in Polyphenols, antioxidants, anti-inflammatory activity. In this context, several studies have identified it's potential to give higher value-added products the objectives of this work were to develop a natural food colorant and incorporate it into White chocolate and cookies. Mangosteen Peel powder was prepared by selecting ripen fruit dried and powdered. Aqueous extract was done by using crude powder at different temperatures. After extract was added to the white chocolate and cookies which increases the nutritional value of food without altering its taste profile.