The Effect of spray dried butterfly pea (clitoria ternatea l.) Leaf extractio…

revious study has shown that the leaves of Clitoria ternatea L. possess hypoglycemic effect on alloxan-induced diabetic mice. The present study was aimed to elucidate the antihyperglycemic activity…

Evaluation of properties of soy flour fermented by lactobacillus acidophilus

Fermentation of soy flour has a great potential of increasing its consumer acceptability and functionality. In this research the properties of soy flour fermented by Lactobacillus acidophilus was o…

Separation of cellulose from peanut hulls using liquid phase oxidation

Peanuts (Arachis hypogaea) are a common food source and the hulls are still not widely utilized so far. The purpose of this research was to study the separation of cellulose from peanut hulls using…

Development of nori-like product from spinach (amaranthus tricolor l.)

Nori is an edible paper-like food which is made from seaweed (red algae genus Porphyra sp.). It is a highly consumed product worldwide, including Indonesia. The source of nori is rarely found in In…

Waxing tips of salak fruits using chitosan at low temperature storage to prol…

The general objective of this research was to observe the effect of wax coating with chitosan at the tip of salak fruit on various physico-chemical parameters in order to prolong shelf life at low …

Natural red colouring of saltine crackers with bawang dayak (eleutherine amer…

The usage of bawang dayak extract as natural red colouring for saltine crackers was studied in this research. There were two designs at this research, which are extraction process and application o…

Production and characterization of sorghum strach and its application for fis…

The study of extraction of sorghum and the application on food were the objectives of the research. The pre treatment using alkali and location of plantation as determining factors in starch proper…

Kinetics of Anthocyanin Degradation During Extraction and Storage of Butterfl…

Kinetics of anthocyanin degradation of butterfly pea petals during extraction at 30, 45 and 60 ┬¼┬¿ΓÇÜ├á├╗C as well as storage at 30, 40 and 50 ┬¼┬¿ΓÇÜ├á├╗C were stu…

Ready to Drink Butterfly Pea Leaves for Anti-Diabetic Effects

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1752

The Role of Various Salts Effect on Butterfly Pea Flower Extract

Anthocyanin stability can be affected by several factors such as metal ion, temperature, pH and co-pigmentation. This research aim was to determine the stability of anthocyanin when added to common…