The Study of Production of Butterfly Pea Powder Drink By Co-Crystalization

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The Study of Production of Butterfly Pea Powder Drink By Co-Crystalization

Lee, Michael - Personal Name; Marpaung, Abdullah Muzi - Personal Name;

The primary purpose of this research is to develop a butterfly pea powder drink product which contains the highest amount of anthocyanin possible and its stability during storage. Four types of extraction methods, which are mortar, freeze thaw, steam blanching, and hot water blanching are studied in this research in obtaining the butterfly pea extract with the highest amount of anthocyanin. Data shows that extraction with mortar produces the highest amount of anthocyanin. Extraction using mortar is used to obtain butterfly pea extract which is further used in three different formulations different in the amount of sugar and citric acid. the mostly liked formulation is used as base in developing the powder drink product. Through co-crystallization, a powder form product is produced and its stability is studied further during storage.

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B01768 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 1768
Publisher: : Swiss German University., 2014
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Anthocyanin
Butterfly pea
Storage
Extract
Extraction Methods
Formulation
Co-crystallization
Specific Detail Info: -
Statement of Responsibility: -

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