Tulip Petal as a Novel Natural Food Colorant Source: Parameters Optimization
Journal Title: BEST : International Journal of Humanities , Arts, Medicine and Sciences ( BEST : IJHAMS ) - Year 2017, Vol 5, Issue 12
Abstract
Production of food ingredients from natural sources has attracted a great attention since people tend to consume foods prepared with natural additives. The present study talks about optimization of various parameters involved in the extraction of anthocyanin from tulip metals, and comparing the obtained results with the already used optimization model to determine the best optimization model. Response surface methodology was used and maximum anthocyanin extract was found at 40°C for 75 minutes
Authors and Affiliations
Gokularaman. S, Stalin Cruz. A, S. Elizabeth Amudhini Stephen
Keywords
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