Development of spray-dried ubi (Dioscorea alata Linn.) anthocyanin pigment as food colorant
Spray-dried ubi (Dioscorea alata Linn.) powder was prepared from purple variety of the tuber. The anthocyanin extract was obtained by hot water extraction (50°C) at different pH levels, namely, pH 5.6 (natural pH of ubi), pH 4.0 and pH 6.0. For the extracts, maximum absorption was found to be at 565...
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| Format: | Thesis |
| Language: | English |
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1983.
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