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

Journal of Food, Agriculture and Environment

Volumn 9, Issue 3-4, 2011, Pages 139-142

  Parvin, K ^a   Aziz, M G ^a,b   Yusof, Y A ^b   Sarker, M S H ^b,c   Sill, H P ^a  

^a BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY   (Bangladesh)

Author keywords

Annatto extract; Light; Natural color; Norbixin; Stability; Temperature; Yogurt

Indexed keywords

ANNATTO EXTRACT; COLORING AGENT; PLANT EXTRACT; UNCLASSIFIED DRUG; YOGHURT;

ACTIVATION ENERGY; ANALYSIS OF VARIANCE; ARTICLE; BIXA ORELLANA; CACAO; CHEESE; CONTROLLED STUDY; DEGRADATION KINETICS; ENERGY; FOOD COLOR; FOOD PREFERENCE; FOOD PROCESSING; FOOD QUALITY; HALF LIFE TIME; HEAT; HEAT SENSITIVITY; ICE CREAM; LIGHT; PERICARP; PLANT SEED; SCORING SYSTEM; SENSORY EVALUATION; STORAGE TEMPERATURE;

BIXA ORELLANA;

EID: 80655134071     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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