Gastronomy is a science that changes and develops at any time. Factors such as technological developments, rapid access to information and globalization are influential in the emergence of new trends in gastronomy. Some of these tendencies lose effect in a short period of time, and some remain on the agenda for many years by taking the masses behind. Recently hamburger bread, which is produced with different colors other than the original, is spreading rapidly and it is becoming a new trend. Food coloring has been done for many years both because of meeting consumer preferences and some technological requirements. Coloring of hamburger breads provide to attract consumer attention to these products and to bring alternative products to the market. In this study, active carbon, cuttlefish, spinach, kale, tomato powder, beet, turmeric and paprika from natural sources used to produce black, red, pink, green, yellow and orange hamburger bread were emphasize and their coloration properties were investigated.
Hamburger, colored bread, gastronomy, colorants, activated carbon.