Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk

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Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk

The effects of temperature (30, 50, 85 and 100 °C) treatment and 10 weeks of refrigerated storage (4 °C) on the betacyanin content and colour stability of betacyanins from red pitahaya (Hylocereus polyrhizus) were investigated and compared to red beet (Beta vulgaris; E-162) which was used as a contr...

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Bibliographic Details
Main Authors:	Gengatharan, A., Dykes, Gary, Choo, W.
Format:	Journal Article
Published:	2016
Online Access:	http://hdl.handle.net/20.500.11937/20485

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