The Role of Various Salts Effect on Butterfly Pea Flower Extract
Anthocyanin stability can be affected by several factors such as metal ion, temperature, pH and co-pigmentation. This research aim was to determine the stability of anthocyanin when added to common…
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- 1753
Identification of Antioxidant Components Trough Multi Stages Extraction of th…
The total antioxidant and phenolic content of the butterfly pea petals extracted through multi-stages extraction of hexane, acetone, ethanol, methanol and water were observed. Ethanol was able to e…
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- 1754
Development of Butterfly Pea Flower as Condiment for Snack Product
The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…
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- 1772
The Study of Anthocyanin Stability Affected By Color of Container to Serve Bu…
Nowadays there are so many studies about anthocyanin. Anthocyanin stability can be affected by many factors which is temperature, light, oxygen, pH, metal ion, and storage. This experiment was aime…
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- 1774
The evaluation of home industry serving methods effect to the butterfly pea f…
This study conducted to obtain the information of the applicable treatments for serving butterfly pea drink. Several level of pre-treated flowers, extraction methods, and formulations were evaluate…
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- 3111
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