Zaidel, D. N. A. and Sahat, N. S. and Jusoh, Y. M. M. and Muhamad, I. I. (2017) Physicochemical properties and storage stability of margarine containing anthocyanins from roselle calyces. Chemical Engineering Transactions, 56 . pp. 1051-1056. ISSN 2283-9216
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Abstract
Addition of encapsulated anthocyanins in margarine formulation improves the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from Roselle was carried out. Encapsulation of anthocyanins was performed using microwave-Assisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-To-Aqueous ratios (88:12, 86:14 and 84:16). The blend formulation was compared with commercial margarine and the stability of the margarine was determined by using chemical, physical and texture stability analysis and. Margarine containing non-encapsulated anthocyanin showed improved stability compared with encapsulated anthocyanin.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | anthocyanins, margarine |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering |
| ID Code: | 75836 |
| Deposited By: | Widya Wahid |
| Deposited On: | 30 May 2018 04:01 |
| Last Modified: | 30 May 2018 04:01 |
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