Teresita Palomares, the supervising science research specialist and ITDI Food Processing Division officer-in-charge Teresita Palomares, said the standard process to develop the tiesa into natural food color as an alternative to the synthetic food coloring tartrazine or FD&C Yellow 5 was based on the fruit’s characteristics.
The tiesa contains fair levels of ascorbic acide, is rich in niacin and has a relatively high content of carotenoid, an organic pigment of yellow, orange or red color suitable for food application