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…
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…
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…
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…
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…