Development and storage stability of spray dried ubi (Dioscorea alata Linn.) anthocyanin pigment as food colorant
Red and violet food colorant were obtained by hot water extraction of ubi and then spray drying of the concentrated extract. Maltodextrin was used as a carrier agent and was added to obtain slurries containing 1%, 2%, and 3% maltodextrin. The product with the optimum level of added maltodextrin was...
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| Format: | Thesis |
| Language: | English |
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1987.
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