Effect of pre-treatment and number of extractions on color stability of butterfly pea flower extract

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Effect of pre-treatment and number of extractions on color stability of butterfly pea flower extract

since most of anthocyanin already extracted in first extraction. Heat still become a major issue sin - Personal Name;

Butterfly pea flowers had the potential to become food colorant. It contained acylated anthocyanin which known to be more stable than unacylated one. This research was done to know which pre-treatment was suitable to be applied to obtained longer shelf life of butterfly pea flower since it will take long time to transport from rural area to production plant. There were two pre-treatments; sun and oven drying that was compared for selection. In the next step

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B02641 (Rack Thesis) Available but not for loan - Missing

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Series Title: -
Call Number: 2641
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): careful selection of process for extraction will b
Specific Detail Info: -
Statement of Responsibility: 450C and 600C. The results showed that sun drying is preferable to oven drying although it took longer time for the process. Extraction process only need to be done once

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