Why Does Turmeric Turn Red in Pancakes: The Chemistry of Color Changing Foods

Have you ever tried combining turmeric, yogurt, and soda to make pancakes, only to find that the turmeric didn't change its color initially but turned a striking red after baking? You're not alone! This phenomenon is quite normal and can be explained through the chemistry of pH changes and the effects of baking.

The Secret Behind the Color Change

Turmeric, a popular ingredient known for its vibrant yellow color, contains a pigment called curcumin. Curcumin is highly sensitive to changes in pH, which makes turmeric a fascinating ingredient to work with. When you mix turmeric with yogurt, a slightly acidic ingredient, and soda, which is alkaline due to baking soda, the change in pH during cooking triggers a noticeable color shift.
In this case, the final pH of the pancake batter is what dictates the color. The pancake mixture containing turmeric will likely turn red or orange when baked, rather than maintaining its original yellow hue. This is because baking involves both heat and moisture, which can further alter the pH dynamics of the batter, intensifying the color change.

Factors Influencing the pH and Color

Several factors contribute to the final pH and color of your pancakes:

Moisture Loss Due to Heat: The heat from the oven can cause moisture to evaporate, altering the pH of the mixture. More moisture loss can lead to more pronounced color changes. Amounts of Ingredients: The ratio of yogurt, soda, and any other ingredients used can affect the pH, resulting in different color outcomes. Influence of Other Components: Flour, eggs, and other ingredients in the pancake mix can also impact the color of the turmeric. These components can help regulate pH levels, providing subtle variations in the final color. Amount of Water: The amount of water used in the recipe can further affect the pH and, consequently, the color change of the turmeric.

To understand the color change better, you can conduct a simple experiment. Prepare two equal portions of the pancake batter and cook one on the stove top and the other in the oven. Observe the differences and note the time and temperature at which the color change occurs.

Age and Drying of Turmeric

Another factor that can influence the color of your turmeric in pancakes is the freshness of the turmeric powder itself. If your turmeric powder is a bit old and dry, it may take longer to change color, especially when mixed with yogurt or soda. In these cases, the turmeric may not change color immediately but will do so once the pancake batter is baked.

For instance, I have observed that turmeric mixed with yogurt does not change immediately. However, after some time or upon baking, it can indeed change color. So, if your turmeric is a bit old and you mix the pancakes quickly, the color change might not be evident until the baking process has begun.

Chemistry in the Kitchen

The color-changing properties of turmeric are not just limited to pancakes. Turmeric is sometimes used as a pH indicator in chemistry classes. Its vibrant color can help illustrate the effects of acidic and alkaline substances on color change, much like how soap or soda can affect the color of turmeric.

This principle is also demonstrated in a short video on YouTube where turmeric turns red when mixed with soapy water. This video provides a visual explanation of why turmeric stains and changes color in the wash, involving the same pH dynamics we see in your pancake batter. It's pretty darn cool how these reactions can be so colorful!

So, the next time you're experimenting with turmeric in your pancakes, don't be surprised if it turns red. It's just the chemistry of pH changes in action! Enjoy your delicious pancake creations, and keep the chemistry fun in mind while you're at it!