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The study was conducted to determine the suitability of carotenoid and chlorophyll pigments of the freshwater microalgae, Scenedesmus sp. as natural cake colorants to replace synthetic ones. First, the pigments were extracted from microalgal powder to be used in evaluating its concentration and also its antioxidant activities by DPPH assay. The microalgal powder and synthetic colorant were incorporated into two different cakes. Both cakes were used to perform color analysis, and sensory test to assess the consumer acceptance towards the enhanced microalgal butter cake. The results showed microalgal powder contained 4.16 ± 0.012 mg/g of  chlorophyll a, 3.30 ± 0.005 mg/g of chlorophyll b and 0.40 ± 0.003 mg/g of carotenoids. Screening of antioxidant activities through DPPH assay showed lower antioxidant activities (10.93 ± 0.59 %) of the microalgal extract than commercial antioxidant (51.79 ±14.2%). However, the color analysis proved that microalgal powder provided a more intense (p L*: -a*: >b*) to the cake as compared to synthetic colorant. Sensory test also depicted no significant difference (p>0.05) on the preferrence by the panelists between normal cake with synthetic color or cake with microalgal powder as colorant. The result of this study revealed a good potential of using microalgal powder as colorant for cake and pastry preparation.

Microalgal Pigments Carotenoids and Chlorophyll as Potential Natural Colorants to Cakes