Development of stable colorant from the anthocyanin-based aqueous extract of sweet potato (Ipomoea batatas L.) leaves

The study aimed to develop a stable food colorant from the aqueous anthocyanin-based extract of Inubi and red sweet potato (Ipomoea batatas L.) leaves (SPL). Specifically, the study: (a) evaluated the effects of raw material weight (RMW) and boiling time (BT) on the total soluble solids (TSS), instr...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Pagulayan, Jin Mark dG (Údar)
Rannpháirtithe: Villarino, Casiana Blanca J. (adviser.)
Formáid: Tráchtas
Teanga:English
Foilsithe / Cruthaithe: Quezon City College of Home Economics, University of the Philippines Diliman, 2018.
Ábhair: