The application of betacyanin microcapsules as natural food colorant on beverage model

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 (Unpublished)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:	01 Jul 2021 19:10
Last Modified:	01 Jul 2021 19:10
URI:	http://eprints.umsida.ac.id/id/eprint/8636

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• The application of betacyanin microcapsules as natural food colorant on beverage model. (deposited 29 Jun 2021 10:05)
  • The application of betacyanin microcapsules as natural food colorant on beverage model. (deposited 01 Jul 2021 19:10) [Currently Displayed]

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