2

problems during the stage of production or use. It maintains ecological balance and has a

beautiful attractive shade (Saha & Datta, 2008).

In food flavor, there is an emerging field and development efforts on the

relationship between color and flavour perceptions. It is currently directed at how the

flavour affects the brain as related to vision, taste, odor and touch (Krishna, 2012).

On the other hand, Butterfly pea plant is a stunning wildflower in Pea Family

(Fabaceae). The genus name “Clitoria” comes from the Greek word “Kleitoris”, which

refers to the shape of the flower resembling female genitalia. Although it is called

Butterfly pea plant, butterflies do not frequent it. Rather, the expanded banner looks like

a butterfly. Moreover, it produces blue color in drinks that give more attraction to the

consumers and innovates the way of coloring foods (Baird, 2015).

Considering the statement of the consumer’s advocacy group Center for Science

in the Public Interest, artificial food coloring and food dyes presents many risks to

consumers.

Statement of the Problem

Color is one of the first sensory qualities of a product that the consumer

encounters. As a result, food manufacturers often add synthetic dyes to their products to

simulate or improve desired colors, but research has shown these dyes can be harmful to

humans (Chu et al., 2016). Due to these concerns, there have been a growing interest

among the researchers of this study to discover a natural food colorant that is convenient

and harmless using the flowers of Butterfly pea plant (Clitoria ternatea).
 3

Objectives of the Study

The general objective of the study is to make an organic liquid food coloring from

Butterfly pea plant (Clitoria ternatea) extract. Specifically, this study aims to: (1) extract

Anthocyanin from Butterfly Pea Plant (Clitoria ternatea) through Infusion, (2) to develop

liquid food coloring using Anthocyanin from Butterfly Pea Plant (Clitoria ternatea) and

(3) determine if Butterfly Pea Plant (Clitoria ternatea) has the potential to be a liquid

food coloring.

Significant of the Study

The food industry of today uses synthetic food coloring product due to the

affordability and availability. However, studies have proved that they can cause health

problems. So this study’s aim is to provide an alternative to synthetic food coloring by

using Butterfly Pea Plant. This study will contribute to the improvement of the food

industry. And since this plant is not hard to grow and to process, this will help vendors

and other food related business. Butterfly Pea plant is now the new styler food, and the

trend at the food industry today leans closer to heal their options. Making this study is

highly significant and timely.

Scope & Limitations of the Study

The coverage of the study is about the anthocyanin that is present on the flowers

of Butterfly pea plant as a food coloring. The study will be conducted at Southern Baptist

College, M’lang, North Cotabato.

 4

Definition of Terms

Anthocyanin the extract from Butterfly Pea Plant (Clitoria ternatea) that

produces blue color.

Butterfly Pea Plant a wild flower that is being extracted to gather Anthocyanins.

Clitoria ternatea scientific name for Butterfly Pea Plant.

Food coloring condiment that is being added on beverages and desserts to give

color to it.

Infusion a simple type of extraction wherein the liquid preparation

produced by steeping the Butterfly Pea Plant in hot water for a bit

period of time.