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The study of production of ready to drink butterfly pea extract

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The primary purpose of this thesis is to find the best formulation method in thernproduction of ready to drink butterfly pea extract and determine the best storagerncondition and type of packaging to maintain the stability of final product. This can berndone through evaluation of the degradation of antioxidant activity, total phenolrncontent, and color intensity in different storage condition, sensory analysis, andrnmicrobial analysis to the formulated product. Data shows that the formulated productrnadded with blackcurrant flavor is the most preferred formulation drink. Moreover, thernbest storage condition that can help in maintaining the stability of end product is at pHrncondition 2.5 with no light exposed. At that condition, the total plate count number ofrnproduct after 14 days of storage was also still below the standard limit. Through thisrnthesis, it is expected that the utilization of butterfly pea as functional food could bernincreased and optimized.

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Availability

B01041

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Detail Information

Series Title

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Call Number

1041

Publisher

: Swiss German University., 2011

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

Specific Detail Info

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