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Natural red colouring of saltine crackers with bawang dayak (eleutherine americana merr.)

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The usage of bawang dayak extract as natural red colouring for saltine crackers was studied in this research. There were two designs at this research, which are extraction process and application of extract into saltine crackers. Maceration is extraction method factor of extraction process was types of solvents with two responses, which are total anthocyanin and antioxidant activity. The factor for application of extract was amount of extract addition into the food product, which analysed with three responses, which are total anthocyanin, antioxidant activity and sensory test to untrained panelists. From the analysis of bawang dayak, all responses at extraction process did not show any significant differences. For the product analysis, result ofsensory test was also not significant difference. However, after being added into food product, the colour of saltine crackers is changed and the numbers of anthocyanin and antiozidant activity were decreased relative to its initial amount. Therefore, bawang dayak may be utilize as natural food colouring for saltine crackers.

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Availability

B01499

(wh)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1499

Publisher

: Swiss German University., 2013

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Carrier Type

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Edition

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Subject(s)

FT

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