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The evaluation of home industry serving methods effect to the butterfly pea flower drink characteristic

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This study conducted to obtain the information of the applicable treatments for serving butterfly pea drink. Several level of pre-treated flowers, extraction methods, and formulations were evaluated to know the effect of the product characteristics along with the correlation between the antioxidant activity, total anthocyanin, and color intensity analysis of the drink serving treatments. A 125 ml of drinking water was used as the solvent to extract the anthocyanin of the butterfly pea flower. Different serving treatments provided different characteristics of the drink. Fresh petals provided the highest antioxidant activity and total anthocyanin, while the most optimum extraction method was pan boiled as it gave the highest extraction of anthocyanin. The addition of lime gave significant increase to the antioxidant activity of the drink. In addition, in terms of the correlation of its characteristics, there was a positive correlation between TA and CI, but not with the antioxidant activity. However, the serving method that produce the highest antioxidant activity might not provide the high preference acceptance as well. The result showed the best serving method of butterfly pea flower drink is the fresh petals (petals + 1/2 lime (after)) in pan boiled (stable 100

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Availability

B03111

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

3111

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Antioxidant activity
FT
Anthocyanin
Butterfly pea flower
Color intensity
Functional Drink

Specific Detail Info

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Statement of Responsibility

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