Nurbaya, Syarifa Ramadhani and Putri, Widya Dwi Rukmi and Murtini, Erni Sofia and Khamidah, Anis The application of betacyanin microcapsules as natural food colorant on beverage model. Universitas Muhammadiyah Sidoarjo. (Unpublished)
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Abstract
Betacyanin microcapsules were made from betacyanin extract (extracted from red dragon fruit peel) and coated with coating material, consist of maltodextrin + gum arabic. The effect of heating on the stability of betacyanin content and color in beverage model containing betacyanin were studied. Betacyanin microcapsules were applicate in water with different pasteurization temperatures (65°C, 70°C, 75°C, 80°C) and time heating (10 minutes, 20 minutes, and 30 minutes). The result showed betacyanin content was not significantly decreased after it heated for 10 minutes to 20 minutes. This indicated betacyanin microc
| Item Type: | Other |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Mrs Syarifah Ramadhani nurbaya |
| Date Deposited: | 29 Jun 2021 10:05 |
| Last Modified: | 29 Jun 2021 10:05 |
| URI: | http://eprints.umsida.ac.id/id/eprint/8628 |
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