Storage stability and sensory quality of duhat (Syzyium cumini Linn.) Anthocyanins as a food colorant
The anthocyanin pigment of duhat fruits were extracted by the acidified ethanol extraction method. The extract was concentrated and added to a beverage system. The pH of the beverage was adjusted to three pH values. These beverages were stored at 12°C and 30°C in the dark and exposed to light at 30°...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1979
|
| Subjects: |