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Abstract
the present work was conducted to study the following:
1- Select some vegetables and fruits as a source of natural pigments.
2- Extraction of these pigments by using different solvent system, enzymes or addition to food as it is (whole vegetables of fruits)
3- Determination of some function properties of these pigments after extraction.
4- Production of different kinds of products using natural pigments.
5- Chemical composition and nutritional value of these products prepared with substitution of different concentration of natural pigments.
6- Quality and merits of using the natural pigments in man’s diet through chemical composition and organoleptic evaluation studies on different products.