Natural Food Colourants from Plant Pigments in Barnyard Millet Wafers: Product Development and Quality Analysis

Abstract

This study developed extruded barnyard wafers incorporating natural colorants from beetroot, carrot, and mint to offer healthier alternatives to snacks with artificial colors, which pose potential health risks. The barnyard wafers were evaluated for organoleptic properties using a hedonic scale, and their proximate (energy, carbohydrate, protein, and fat) and pigment (anthocyanin, betalain, β-carotene, chlorophyll, and vitamin C) composition was determined. Notably, oil absorption during frying was significantly lower in carrot-incorporated wafers (36.3%) compared to the control (47%). Frying quality (oil absorption and expansion) and shelf-life of both dried and fried wafers were also assessed. Results indicate that incorporating natural pigments can produce healthier snacks with reduced oil absorption and desirable sensory attributes.