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Development of Butterfly Pea Flower as Condiment for Snack Product

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The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, composition of condiment with flavor, and the effect of additional ingredients (chili powder, garlic powder) in formulation to the moisture, anthocyanin, and antioxidant content in storage. the drying was done by air drying and continued with oven drying. Meanwhile, 60% of butterfly pea blue powder in comparison to 40% chicken flavor was the appropriate composition found after screening and sensory test. the condiment was applied with 1:30 ratio to base snack. the storage was done at 50oC, 40oC, and at room temperature for a month. in storage, the temperature related insignificantly to the parameters of analysis. the analyzed parameters were moisture content, polymeric anthoycanin, total anthocyanin, antioxidant, and UV spectrum. the result showed that the control remain stable for most, while the samples with flavor and additional ingredients gave no impacts to that stability. the different temperature did not affect the stability much, except for sample 2 with chili powder content that degraded at 50oC storage.

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Availability

B01772

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1772

Publisher

: Swiss German University., 2014

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)

FT
Antioxidant
Anthocyanin
Butterfly pea flower
Flavor
Drying
Condiment
Storage temperature
Chili powder
Garlic powder

Specific Detail Info

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Statement of Responsibility

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