Degradation kinetics of water-soluble annatto extract and sensory evaluation of annatto colored yoghurt.

QR Code

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...

Full description

Bibliographic Details
Main Authors:	Parvin, K., Aziz, Mohammad Gulzarul, Yusof, Yus Aniza, Sarker, M. S. H., Sill, H. P.
Format:	Article
Language:	English English
Published:	WFL Publisher 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/23528/ http://psasir.upm.edu.my/id/eprint/23528/1/Degradation%20kinetics%20of%20water.pdf

Similar Items

Studies to elucidate mechanisms underlying the anticataract effect of annatto tocotrienol in rats / Nurul Alimah Abdul Nasir
by: Abdul Nasir, Nurul Alimah
Published: (2017)

Studies to elucidate mechanisms underlying the anticataract effect of annatto tocotrienol in rats / Nurul Alimah Abdul Nasir
by: Abdul Nasir, Nurul Alimah
Published: (2016)

The effects of annatto tocotrienol on body composition and serum adiponectin, leptin and glucose level in a rat model of androgen deficiency induced by buserelin
by: Mohamad NV,, et al.
Published: (2019)

Protective actions of annatto (Bixa orellana)-dekrived δ-tocotrienol and soy-derived a-tocopherol against nicotinic dna damages during early preimplantation embryonic development in mice / Siti Syairah Mohd Mutalip
by: Mohd Mutalip, Siti Syairah
Published: (2018)

Sensory descriptive profiling and consumer acceptance of made-in-transit (MIT) set yoghurt
by: Mahmud @ Ab Rashid, Nor Khaizura, et al.
Published: (2018)

Development of clove extract-fortified functional yoghurt powder using spray: drying
by: Abdul Kalam Saleena, Lejaniya, et al.
Published: (2024)

Development of clove extract‑fortifed functional yoghurt powder using spray: drying
by: Abdul Kalam Saleena, Lejaniya, et al.
Published: (2024)

Orally dissolving yoghurt strip: a new approach in delivery of probiotics
by: Saleena, Lejaniya Abdul Kalam, et al.
Published: (2024)

Physicochemical characteristic of tea infusion yoghurt inoculated with Caspian Sea Yoghurt
by: Shinta Maharani,, et al.
Published: (2020)

Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
by: Esua, Okon Johnson, et al.
Published: (2019)

Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents
by: Chang, Lee Sin, et al.
Published: (2018)

Color influences sensory perception and liking of orange juice
by: Fernandez-Vazquez, Rocio, et al.
Published: (2014)

Optimization and kinetic modelling of total water extracts and water soluble proteins in root extracts of Eurycoma apiculata by microwave assisted extraction
by: Elhag, Husam Eldin Elhag Abugabr, et al.
Published: (2020)

Degradation of ß-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry
by: Nguyen, D., et al.
Published: (2018)

Characterization and shelf-life study of functional yoghurt based oral strip in polypropylene–aluminium/LLDPE blister pack
by: Abdul Kalam Saleena, Lejaniya, et al.
Published: (2024)

Kinetics of diesel degradation by an acrylamide-degrading bacterium
by: Ahmad, Siti Aqlima, et al.
Published: (2014)

Characterization of jackfruit (Artocarpus heterophyllus) waste pectin as influenced by various extraction conditions
by: Begum, R., et al.
Published: (2014)

Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
by: Othman, Rashidi, et al.
Published: (2015)

Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables.
by: Othman, Rashidi, et al.
Published: (2014)

Development of bio-yoghurt chewable tablet: a review
by: Chan, Yong Lin, et al.
Published: (2020)

Phytochemical analysis and toxicity assessment of Bouea macrophylla yoghurt
by: Mahmad Rusli, Rusydatul Nabila, et al.
Published: (2023)

Vitamin K content of cheese, yoghurt and meat products in Australia
by: Dunlop, Eleanor, et al.
Published: (2022)

The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder
by: Nur Aliah Shamsul Norazman,, et al.
Published: (2024)

The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder
by: Shamsul Norazman, Nur Aliah, et al.
Published: (2024)

Object's RGB color extraction
by: Iqbal Zulkarnain, Abdul Aziz
Published: (2007)

Water soluble lanthanoid benzoate complexes for the kinetic separation of cis/trans-limonene oxide
by: Andrews, P., et al.
Published: (2006)

Encapsulation of ethylene gas into granular cold-water-soluble starch: structure and release kinetics
by: Shi, Linfan, et al.
Published: (2017)

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study
by: Deylami, Mahsa Ziabakhsh, et al.
Published: (2016)

Extracted water soluble polysaccharide from gum Arabic as potential prebiotic
by: Hammad, Ahallil, et al.
Published: (2017)

Supercritical CO2 Extraction of Bioactive Compounds from Sarawak Black Pepper: Experimental, Solubility Modeling, and Kinetic Studies
by: Obek, Christine Ann
Published: (2024)

Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
by: Mahmud @ Ab Rashid, Nor Khaizura, et al.
Published: (2014)

Effect of pro-degradant additive on behaviour and kinetic degradation of polypropylene film.
by: Islam, Noor Zalikha Mohamed
Published: (2011)

Physicochemical and sensory properties of selected cempedak (Artocarpus integer L.) fruit varieties
by: Pui, Liew Phing, et al.
Published: (2018)

Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
by: Pui, Liew Phing, et al.
Published: (2018)

Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
by: Chong, P. H., et al.
Published: (2014)

Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
by: Onwude, Daniel Iroemeha, et al.
Published: (2017)

Color change kinetics and total carotenoid content of pumpkin as affected by drying tempearture
by: Onwude, Daniel I., et al.
Published: (2017)

Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
by: Mahmud Ab Rashid, Nor Khaizura, et al.
Published: (2018)

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
by: Thun, Yi Jing, et al.
Published: (2022)

E. tapos yoghurt-a view from nutritional composition and toxicological evaluation
by: Naomi, Ruth, et al.
Published: (2022)