Degradation kinetics of water-soluble annatto extract and sensory evaluation of annatto colored yoghurt.
Norbixin (NB) is a water soluble coloring agent of annatto dye extracted from the pericarp of seed of Bixa orellana L. The stability of NB color in response to heat and light and quality of NB-fortified yoghurt were evaluated. Kinetic studies over a temperature range of 50°C to 100°C indicated that...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23528/ http://psasir.upm.edu.my/id/eprint/23528/1/Degradation%20kinetics%20of%20water.pdf |