print

The optimization of blanching and extraction process in the production of ready to drink product from butterfly pea extract

---

The purposes of this research are to optimize the blanching and extraction process in the production of ready to drink product of the Butterfly Pea extract and to measure the anthocyanin and antioxidant activity of the final product. This can be done by evaluating the anthocyanin content caused by differences in blanching time (3, 6, 9 min), the type of plastic wrappers used (HDPE, LDPE, PP), the water addition ratio (1:3, 1:6, 1:9) and the temperature of the water added (40oC, 60oC, 80oC). The data and statistical analysis show that all samples produced similar contents of anthocyanin. However, the optimal blanching process was obtained through a 3 min blanching time using a LDPE plastic cover and with the addition of water at 40oC in the ratio of 1:3. The anthocyanin content of the final product was 8.495 ┬▒ 0.52 mg/L and the antioxidant activity was 0.458 ┬▒ 0.16?g/?L.

---

Availability

B01110

(wh)

Available

Detail Information

Series Title

-

Call Number

1110

Publisher

: Swiss German University., 2012

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment