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The Study of formulation of effervescence on butterfly pea petals extract

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Clitoria ternatea or commonly known as butterfly pea is a floral anthocyanins plant originated from tropical Asian countries with high content of delphinidin. One of the interesting ways to modify butterfly pea extract is by developing it to effervescence powder. The purpose of this thesis is to evaluate the effect of acid, alkaline and sugars in the formulation of effervescence drink and to find the best formulation based on three parameters, namely total phenol content, monomeric anthocyanin content, and antioxidant activity. Formulation of effervescence is made with basic ingredients which consist of powder extract, citric acid, base, sugar and sweetener. Bases used in this research are potassium bicarbonate and sodium bicarbonate. There are three types of sugar involving, namely dextrose, sucrose and sorbitol. The analysis was conducted using mixture design of DX8 to find the optimum formula of effervescence drink by the evaluation of monomeric anthocyanin content, antioxidant activity, and total phenol content. The optimum formulation includes powder extract (50%), citric acid (16%), sucrose (19%), stevia (6%) and potassium bicarbonate (9%). It conserved higher antioxidant activity than formula with sodium bicarbonate.

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Availability

B01267

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Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1267

Publisher

: Swiss German University., 2012

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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