Application of Functional Colorant Prepared from Black Rice Bran in Yogurt

Food color becomes a significant part of food products; not only for its appearance but also its attractive consumer acceptability. Black waxy rice is one of the most potential plant sources of dark purple color of anthocyanins. Therefore, the present study was conducted to prepare the functional food colorant from the black rice bran. The flavored yogurt was chosen in this study due to its low pH favors the bright color of anthocyanins. The colorant powder, obtained from this work, was dark purple in color and contained γ-oryzanol, total phenolic, and anthocyanins with the amount of 18.14 mg/g, 37.10 mg/g, and 9.48 mg/g, respectively. The colorant powder was indicated the successful application to yogurt. Yogurt added with colorant powder of 0.6% w/w presented a pleasant purplish-pink color (L = 68.41, C = 15.23). The chroma and lightness of yogurt were constant throughout 21 days under refrigeration storage (4 °C).