Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effect…
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…
The effects of anionic, cationic and non-ionic surfactants on the stability of anthocyanin from Clitoria ternatea flower anthocyanin extract (CTAE) at pH 7 were studied using UV spectrophotometer a…