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Anthocyanin Maltodextrin from Roselle by Neeyzhyaa Anniiyshyaa Praaddiieellaa is a document available to read on EtoBox.
This document summarizes a study on producing anthocyanin maltodextrin coatings from roselle flower petals (Hibiscus sabdariffa) and applying it to functional food processing. The objectives were to determine the ratio of roselle petal extract to maltodextrin that produces a coating with high purity and stability, and to determine the concentration of coated anthocyanin in seaweed syrup that results in good organoleptic properties. The results showed that a ratio of 5:1 petal extract to maltodextrin produce
- Author
- Neeyzhyaa Anniiyshyaa Praaddiieellaa
- Language
- EN