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Physicochemical properties and storage stability of margarine containing anthocyanins from roselle calyces

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 12:01
Last Modified:30 May 2018 12:01

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