Author(s):

Madhu

Abstract: Color is one of the most important properties affecting the consumer's acceptance of food. Natural colors are pigments made by living organisms and the three most important being tetrapyrrols, tetraterpenoids and flavonoids. The terms “pigment” and “dye” are often used interchangeably. Betalian is the main coloring compound present in red beetroot. Historically, it has imparted additional color to wines. The colorings responsible for the red hue of red beet juice are a group of molecules called betaines. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively. Beets contain a major amount of vitamins A and C and also calcium, iron, phosphorus, potassium, protein and carbohydrates. They are also high in folate, dietary fiber and antioxidants and have high betaine which is used to lower toxic levels of homocysteine (Hcy) which contributes to the development of heart disease, stroke and peripheral vascular disease. The present study have characterization of red pigments and identified all pigments present in beetroot by HPLC chromatography And Extraction of red pigments (natural dyes) are used in food product in cup cake.

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