Sensory quality and stability of ubi (Dioscorea alata Linn.) peel anthocyanin as a food colorant
The anthocyanin pigment of ubi (Dioscorea alata) peels was extracted with acidified ethanol (0.1% HCL in absolute ethanol), vacuum filtered, and concentrated in a vacuum oven. The dark violet extract has a pH of 3.6. The extract exhibits a violet color at pH 4.0 and has a maximum peak of absorption...
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| Format: | Thesis |
| Language: | English |
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1979.
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